Vegetable with Ham in Bean Curd Roll

Quite some time back while having breakfast with a friend, she shared with me a recipe she learned with a cookbook, which could pass as a Dim Sum.

To me it was a really good way to use up left-overs without looking like I had served scrapes for dinner and I had learned a new trick as well - how to remove the saltiness in bean curd skin.

Ingredients:

• Broccoli florets
• Carrots, cut into sticks
• Babycorn sliced into halves
• Shitake Mushrooms, sliced thickly
• Ham, sliced to size (as the base)
• Bead Curd Skin, cut to size 6cm x 18cm
• Oil for frying

Seasoning to be mix together:

• 4 tablespoon Water
• 2 teaspoon Cornflour
• 1 teaspoon Chinese Cooking Wine
• Salt and Sugar to taste.
  

How to do it:

1. Blanch all vegetables except mushroom.
2. In a wok, heat with 1/2 tablespoon oil.
3. Add in mushrooms and the blanched vegetables.
4. Add in seasonings.
5. Stir fried till the sauce thickening and vegetables are well coated.
6. Dish and set aside to cool.
7. In a pot, heat oil.
8. When it's hot, turn off heat.
9. Using a tong or chopstick, put in the bead curd skin in the oil removed with it's fried and puffed up.
10. Add to cold water to soften and remove immediately and drained well.
11. Place a piece of ham at the edge of the bean curd skin.
12. Add the various stir fried vegetables on the ham and row the bean curd skin.
13. Place on a dish and steam for 5 minutes.
14. Serve hot.

Note:
You can try using other ingredients of your choice.