Wat Wah Tat So Tasty

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Wat Wah Tat

"As named via my 4 year antique. It is an Asian cuisine to be served over rice, noodle, or my favored crunchy fried rice noodles. If sauce is too skinny, add 1 teaspoon cornstarch mixed with 1 teaspoon soy sauce. Serve over brown rice or noodles."

Ingredients :

three tablespoons vegetable oil
2 inexperienced onions, thinly sliced
2 cloves garlic, minced
1 garlic scape, chopped
half pound extra-organization tofu, cubed
1/4 cup fermented black beans
1/4 cup mushroom oyster sauce
1 cup water
1 tablespoon rice vinegar
1 tablespoon tamari sauce
1/4 teaspoon ground ginger
2 cups dried shiitake mushrooms
half pound fresh spinach, chopped

Instructions :

Prep : 20M	Cook : 6M	Ready in : 35M

Heat the vegetable oil in a wok or massive skillet over medium-excessive warmness. Stir inside the inexperienced onions, garlic, and garlic scape; cook dinner and stir until the veggies have softened, approximately 30 seconds. Stir within the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and produce to a boil. Cook 3 mins.
Stir in the closing water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute within the sauce while cooking) and pinnacle with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are gentle, about 10 mins.

Notes :

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