Hopo Lui Cha

Assorted vegetables of cabbage, french beans, leeks, dried prawns, diced tofu and preserved radish.

Fried bencurd, radish and dried prawn to be mix together.

Fry the rice with oil, garlic and salt.

Ingredients:

(A)
1 1/2 cup rice
2 teasp oil
1 tabsp chopped garlic
1/2 teasp salt

(B)
(Assorted vegetables) 
300 gm leeks -  diced
300 gm cabbage  -  diced
300 gm french beans or long beans  -  diced
Minced garlic, salt to taste

(C) 
(Lui - cha soup)
500 g peanuts, toasted and skinned
100 gm white sesame seed, toasted
200 gm mint leaves
200 gm sweet basil leaves
some tea leaves

(D)
3 pieces hard beancurd - diced
200 gm preserved radish - chopped  (choy poh)
200 gm dried prawns - minced
Minced garlic
Sugar to taste

Method:

1.  Heat oil, saute garlic, add rice and salt.  Stir-fry until fragrant.  Remove to a rice cooker to cook.
2.  Put (C) into a blender, add little or enough water to blend into a thick paste.  Use as required.
3.  Remainder can be freeze for future use.
4.  Add enough water to make the soup.  Bring to a boil before serving.
5.  Heat oil and saute garlic, stir-fry assorted vegetables separately. Add salt. Dish out.
6.  Heat oil shallow fry the beancurd till lightly brown, dish out. Keep aside.
7.  Heat oil, add garlic, fry the preserved radish till fragrant, dish out. Keep aside.
8.  Heat oil to saute the dried prawns till fragrant, add in the beancurd and the radish, stir-fry till well
     mixed.  Add salt and sugar to taste.
9.  To serve, place rice into a big bowl, spoon assorted vegetables, beancurd and roasted peanuts and a
     bowl of hot lui-cha soup.  Serves 4 person.

Note:
You can have more varieties of vegetables - chives, kai lan, choy sam, spinach, celery , etc, if you are serving 10 or more people.