Sukiyaki Stir-Fry (suki hang) สุกี้แห้ง

Ingredients

• 250g marinated chicken (recipe below), or another protein of your choice (see note)
• 2 cups napa cabbage, bite-sized pieces
• 1 cups water spinach or another leafy greens, 2-inch pieces
• 2 stalks Chinese celery or 1 stalk regular celery, cut into thin sticks
• 40g glass noodles, soaked in room temp water for 10 minutes and cut a couple of times to shorten
• 4 Tbsp suki sauce (recipe below)
• 2 eggs
• Green onions and/or cilantro for garnish
• 250g chicken thigh or breast, boneless, skinless, bite-sized pieces
• 1½ tsp soy sauce
• 1½ tsp oyster sauce
• 1 tsp sesame oil
• Thai chilies, to taste (I put 2)
• 5 cloves garlic
• 2 Tbsp granulated sugar
• 1 Tbsp white sesame seeds, toasted
• 4 Red bean curd cubes (see video for more info on this item)
• 2 Tbsp red bean curd juice
• ¼ cup white vinegar (*In the video I made a mistake and said 1 Tbsp vinegar; ¼ cup is the correct amount)
• 1 Tbsp toasted sesame oil
• 1 Tbsp soy sauce