Cooker’s Pot

You’ll Need:

1 packet Tofu, cut in twelve pieces
175 g Chinese leaves, cut into the size of the mangetouts
75 g Straw mushrooms, cut lengthwise if large
75 g Bamboo Shoots, sliced and drained
50 g Mangetouts (snowpeas), top and tail
10 g Dried Chinese mushrooms, soaked in water 30 minutes,
4 tbsp Vegetable oil
1 tbsp Light soy sauce
1 tsp Salt
1/2 tsp Light brown sugar
- A few drops of sesame oil

Procedure:

Soak Chinese mushrooms in cold water for approx. 30 minutes, rinse and discard the hard stalks, if any.
Harden the tofu pieces by placing them in a wok of boiling water for approx. 2 minutes. Remove and drain.
Heat oil in a saucepan or casserole. Lightly brown the tofu pieces on both sides and remove with slotted spoon and set aside.
Combine all the vegetables in the pan and stir-fry for approx. 2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2 - 3 minutes.
Sprinkle with sesame oil and serve.

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