Mee Suah with large pea shoots, shallots and organic pumpkin tofu

Recipe:
1 small bundle organic mee suah
1 cup organic large pea shoots (da dou miao)
2 cloves garlic (minced)
3 shallots (sliced)
1 small piece organic pumpkin tofu
1/4 cup apple beetroot soupbase
1/2 cup raw mint leaves (mashed using pestle and mortar)

Ingredients Preparation:

Pan-fried pumpkin tofu - 

(1) Slice tofu into thin rectangle shape for easy pan frying.

(2) Heat up some vco on a frying pan and pan fry till lightly brown on both sides. Dish out and set aside.


Pan-fried shallot -

Heat up some vco on a cooking pan and pan fry shallot slices till lightly brown. Dish out and set aside.

Stir-fry pea shoots -

Heat up some some vco on a cooking pan. Saute garlic till fragrant. Add in pea shoots and stir fry for a short while, or till 80% cooked. Dish out immediately and set aside.

Mee Suah -

(1) Using a saucepan, bring some water to boil.

(2) Add in mee suah and let it cook for 2 minutes. Once done, dish out and drain over a sieve.

(3) Pour onto a serving plate, mix in beetroot soup base and some mashed raw mint leaves - mix well.
Serve with other cooked ingredients.