* 300g purple rice * 2 sheets tofu skin * 75g preserved daikon radish * 3 water chestnuts * 2 celery stalks * 2 sticks green asparagus * 1 head broccoli * 75g sweetened black soybeans * 1 large tomato * 3 tsp vegetarian oyster sauce * 1 tsp salt * 2 tsp sugar * Small amount of potato starch-water solution * Batter for sealing
Directions:
1. Cook the purple rice according to package instructions. 2. Finely chop the celery, preserved radish, and water chestnuts. Cut the broccoli into florets, blanch them, and soak them in ice water. 3. In a pan, stir-fry the preserved radish, water chestnuts, and celery until fragrant. Add the cooked purple rice and season with the vegetarian oyster sauce, salt, and sugar. Add the potato starch-water solution and stir well to combine. 4. Place the purple rice mixture and asparagus sticks on the tofu skin sheets. Roll them up and seal the edges with batter. Deep-fry the rolls in hot oil until crispy and golden brown. 5. Invert a bowl of broccoli florets onto a platter. Slice the purple rice rolls and arrange them on the plate. Decorate with tomato slices and black soybeans.
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Ingredients:
* 300g purple rice
* 2 sheets tofu skin
* 75g preserved daikon radish
* 3 water chestnuts
* 2 celery stalks
* 2 sticks green asparagus
* 1 head broccoli
* 75g sweetened black soybeans
* 1 large tomato
* 3 tsp vegetarian oyster sauce
* 1 tsp salt
* 2 tsp sugar
* Small amount of potato starch-water solution
* Batter for sealing
Directions:
1. Cook the purple rice according to package instructions.
2. Finely chop the celery, preserved radish, and water chestnuts. Cut the broccoli into florets, blanch them, and soak them in ice water.
3. In a pan, stir-fry the preserved radish, water chestnuts, and celery until fragrant. Add the cooked purple rice and season with the vegetarian oyster sauce, salt, and sugar. Add the potato starch-water solution and stir well to combine.
4. Place the purple rice mixture and asparagus sticks on the tofu skin sheets. Roll them up and seal the edges with batter. Deep-fry the rolls in hot oil until crispy and golden brown.
5. Invert a bowl of broccoli florets onto a platter. Slice the purple rice rolls and arrange them on the plate. Decorate with tomato slices and black soybeans.