Ingredients:
¼ Cup Cooking Oil
1 pc Tofu
2 tsp Garlic, minced
1 pc Onion, sliced
2 pcs ripe Tomatoes, chopped
2tbsp Oyster Sauce
10 bunches of Pechay, washed
Procedure:
Heat cooking oil in a wok.
Fry the tokwa until golden brown on all sides.
Drain tokwa and set aside.
When cool cut in ½ x ½ inch cubes.
In a same wok, saute garlic, onion and tomatoes.
As the tomatoes start to wilt, add tokwa and oyster sauce.
Add pechay, stir fry and cover.
Cook on high heat until done.
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