Ingredients:
- ½ head cabbage sliced
- 1 Knorr Chicken Cube
- 1 bunch baby bok choy sliced
- 6 shiitake mushrooms sliced
- 15 snow peas
- 12 oz. tofu extra firm, cubed
- ¾ cups green peas
- 1 carrot sliced
- 1 onion sliced
- 4 cloves garlic crushed
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 cup water
- 1 cup cooking oil
- 1/2 teaspoon sugar
- Salt and ground black pepper to taste
Instructions:
- Heat 1 cup of oil in a small cooking pot. Deep fry the tofu until it turns golden brown. Set aside.
- Heat 3 tablespoons of the same oil in a wok. Sauté onion and garlic.
- Add mushrooms and carrot once the onion softens.
- Pour the soy sauce. Sauté for 2 minutes.
- Add snow peas, Knorr Chicken Cube, and water. Let boil.
- Put the oyster sauce along with the cabbage, bok choy, and green peas into the wok. Toss. Cover. Cook for 3 minutes.
- Add the fried tofu and season with sugar, salt, and ground black pepper.
- Combine cornstarch with 3 tablespoons water. Mix well and then pour into the wok. Stir and continue cooking until the sauce thickens.
- Finish by adding sesame oil.
- Transfer to a serving bowl. Serve with rice.
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