Appetizer: Tofu and bamboo Shoots in Hot Sauce

Ingredients for 3 to 4 servings

4 tbsp vegetable oil

1 tsp garlic, chopped

5 fresh hot chilies, thinly chopped

7 oz tofu, sliced into 1/4-inch thick ovals

1 cup bamboo shoot strips

2 tbsp soy sauce

1 tsp sugar

1/2 water

2 kaffir lime leaves, deveined and cut into 4 pieces

1/2 tsp salt

1/2 medium red pepper , cut into 1/4-inch strips

20 leaves fresh basil

1 tbsp green peas

1/2 tsp cornstarch

1 tbsp water

Additional strips of red pepper

2 1/2 cups freshly steamed rice


Heat oil in a wok on high heat unit it hot.  Add garlic and chilies and stir-fry for 30 seconds.  Turn heat down to medium and add tofu and bamboo shoots.  Stir fry for 1 minute.

Add soy sauce, sugar, water, lime leaves, and salt and turn the heat to high heat.  Stir-fry for 1 minute.  add red pepper strips and 2/3 of the basil leaves.  Stir-fry for 30 seconds.  Add green peas and cornstarch dissolved in water.  Stir-fry for another minute and remove from heat.

transfer to a large serving dish and top it with the rest of the basil and some red pepper strips.  serve immediately with steamed rice.

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