date:Mar 27, 2014
Ingredients
1 baby pak choy, separated
3 garlic cloves, crushed
1 tablespoon Lee Kum Kee Panda oyster sauce
150g firm tofu
30 (275g packet) gow gee wrappers
Method
1. Place pak choy in a steamer lined with baking paper over simmering water. Cover. Cook for 5 minutes or until tender. Cool for 5 minutes. Finely chop. Place in a sieve. Press out excess liquid.
2. Place pak choy, garlic and oyster sauce in a bowl. Stir to combine. Cut tofu into fifteen 2.5cm squares.
3. Place 15 wrappers on