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Steamed Veg Cheung Fun!

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Makes 6 (Serves 1)
13
1 tsp oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1/4 red bell pepper, sliced thinly
1/4 yellow bell pepper, sliced thinly
1/2 carrot, julienned
1/4 cabbage, sliced thinly
100 gms tofu, thinly sliced
1/4 cup coriander leaves
3-4 tbsp spring onion greens and whites, finely chopped
1 tbsp light soy sauce or 2 tsp dark soy sauce
6 rice papers (I used Meishi-16cm sheet) ordered from Amazon
Heat oil & saute the ginger & garlic for 30 seconds.
Add the red & yellow bell pepper, carrot, cabbage, tofu, coriander & spring onions & saute for 2 minutes. Add the soy sauce, aromat powder & cook for 3-4 minutes.
Take it off heat & let it cool slightly. Now, dip the rice paper in water & let it soften. Add the filling & wrap it tightly. Steam in an oiled steamer for 5-8 minutes. Serve hot with the dipping sauce. Garnish with spring onion greens
13
1 tsp oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1/4 red bell pepper, sliced thinly
1/4 yellow bell pepper, sliced thinly
1/2 carrot, julienned
1/4 cabbage, sliced thinly
100 gms tofu, thinly sliced
1/4 cup coriander leaves
3-4 tbsp spring onion greens and whites, finely chopped
1 tbsp light soy sauce or 2 tsp dark soy sauce
6 rice papers (I used Meishi-16cm sheet) ordered from Amazon
Heat oil & saute the ginger & garlic for 30 seconds.
Add the red & yellow bell pepper, carrot, cabbage, tofu, coriander & spring onions & saute for 2 minutes. Add the soy sauce, aromat powder & cook for 3-4 minutes.
Take it off heat & let it cool slightly. Now, dip the rice paper in water & let it soften. Add the filling & wrap it tightly. Steam in an oiled steamer for 5-8 minutes. Serve hot with the dipping sauce. Garnish with spring onion greens
$1.3 USD CANTONESE RICE NOODLE ROLL, AKA CHEUNG FAN #chinesefood #streetfood #cantonesefood #foodie
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