Prep: 10 minutes Cook: 30 minutes

Ingredients

• ▢½ head cabbage sliced
• ▢1 Knorr Chicken Cube
• ▢1 bunch baby bok choy sliced
• ▢6 shiitake mushrooms sliced
• ▢15 snow peas
• ▢12 oz. tofu extra firm, cubed
• ▢¾ cups green peas
• ▢1 carrot sliced
• ▢1 onion sliced
• ▢4 cloves garlic crushed
• ▢2 tablespoons soy sauce
• ▢2 teaspoons sesame oil
• ▢1 tablespoon oyster sauce
• ▢1 tablespoon cornstarch
• ▢1 cup water
• ▢1 cup cooking oil
• ▢1/2 teaspoon sugar
• ▢Salt and ground black pepper to taste

Instructions

• Heat 1 cup of oil in a small cooking pot. Deep fry the tofu until it turns golden brown. Set aside.
• Heat 3 tablespoons of the same oil in a wok. Sauté onion and garlic.
• Add mushrooms and carrot once the onion softens.
• Pour the soy sauce. Sauté for 2 minutes.
• Add snow peas, Knorr Chicken Cube, and water. Let boil.
• Put the oyster sauce along with the cabbage, bok choy, and green peas into the wok. Toss. Cover. Cook for 3 minutes.
• Add the fried tofu and season with sugar, salt, and ground black pepper.
• Combine cornstarch with 3 tablespoons water. Mix well and then pour into the wok. Stir and continue cooking until the sauce thickens.
• Finish by adding sesame oil.
• Transfer to a serving bowl. Serve with rice.
• Share and enjoy!