Bean Curd With Vegetables Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Hard bean curd,
2 tsp: Oyster sauce,
-oil, for frying
1/2 tsp: Rice wine vinegar,
1/2 cup: Bok choy, blanched
1/2 tsp: Sugar,
1/2: Carrot, sliced & blanched
1/4 cup: Chicken stock,
3: Dried black mushrooms --,
1 tsp: Cornstarch, blended with
-soaked,
-water,
1 tsp: Chicken stock powder,
Directions:
Cut the bean curd into 3" lengths. Deep fry in very hot oil until
golden, then drain. Pour out all but 2 tsp of oil and return the
bean curd with blanched vegetables, mushrooms and seasoning. Stir
fry for about 1 minute, then add chicken stock and heat through.
Thicken with cornstarch and serve immediately.
Recipe By : Food of China
From: Meg Antczak Date: 11-02-95 (20:34) (159)
Fido: Cooking
Source from luhu.jp
golden, then drain. Pour out all but 2 tsp of oil and return the
bean curd with blanched vegetables, mushrooms and seasoning. Stir
fry for about 1 minute, then add chicken stock and heat through.
Thicken with cornstarch and serve immediately.
Recipe By : Food of China
From: Meg Antczak Date: 11-02-95 (20:34) (159)
Fido: Cooking
Source from luhu.jp