INGREDIENTS:
300 g Faux fish
¼ cup Bell peppers
1 Red spur chili
2 cloves Garlic
2 stalks Spring onions
3 stalks Chinese celery
Water
SEASONING SAUCE:
2 Tbsp Mushroom sauce
½ Tbsp Light soy sauce
1 Tsp Sugar
pinch White pepper powder
PREPARATION:
1. Chop garlic, slice celery and spring onions in 1” lengths, slice red spur chili and bell pepper.
2. Prepare faux fish and deep fry.
3. Combine seasoning sauce in a small bowl.
4. In wok with 1 Tbsp cooking oil, cook garlic until fragrant.
5. Add bell pepper and spur chilis. If too dry, a little bit of water.
6. Add in faux fish and seasoning sauce + 2 Tbsp water. Cook down.
7. Add in spring onions and celery. Cook 10-15 seconds. Turn off heat.
8. Serve with jasmine rice.
Servings: 1-2
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.