Vietnamese Imperial Fried Rice & Vietnamese Tofu with Lemongrass and Five Spice

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Vietnamese Imperial Fried Rice

Ingredients:

  • 2 tbs oil
  • 3 shallots, minced
  • 1 cup diced pork
  • 8 fresh shrimp, peeled and deveined
  • 1 tsp each salt and white pepper
  • 4 cups cooked rice
  • 2 eggs, fried and diced

Heat oil in a wok over medium heat and stir-fry shallots for about 1 and a half minutes.  Increase heat to high and add pork, shrimp, sald and pepper.  Stir=fry to mix, about another minute and a half.  Add rice and egg.  Stir-fry another 2 minutes.  Transfer to a serving platter and serve hot.

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Vietnamese Tofu with Lemongrass and Five Spice

Ingredients:

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  • 1 cup oil
  • 4 pressed tofu cakes, halved and removed of excess moisture
  • 2 stalks lemongrass, inner part, minced
  • 1 red chili, seeded and minced
  • 2 cloves garlic, minced
  • 1 tsp five spice powder
  • 1/2 tsp each salt and white pepper

Heat oil in a wok over medium heat until hot then pan-fry tofu for 2 minutes on each side.  Remove and drain tofu on paper towels.  Arrange on a serving platter.
Drain off all but 1 tablespoon of wok’s oil and reheat over medium heat.  Stir-fry lemongrass, chili, and garlic for 1-2 minutes.  Season with remaining ingredients and spread mixture on top of tofu.  Serve hot.

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