Bean curd with ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Pads tofu |
| 8 | eaches | Tree ears |
| 2 | tablespoons | Peanut oil |
| 1 | tablespoon | Finely chopped ginger |
| 1½ | tablespoon | Finely chopped garlic |
| ¾ | cup | Chopped scallions |
| 1 | teaspoon | Hot chilies, chopped |
| ½ | cup | Cooked fresh peas |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Red wine vinegar |
| 1 | teaspoon | Sesame oil |
Directions
Cut tofu into ½ inch cubes. Soak tree ears in warm water till soft.
Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice.
"Vegetarian Times Cookbook"
Related recipes
- Baked custard with ginger
- Bean curd casserole
- Bean curd on sizzling platter
- Bean curd rolls
- Bean curd skin rolls
- Bean curd szechwan style
- Bean curd with a deliciously spicy sauce
- Bean curd with a spicy sauce
- Bean curd with broccoli
- Bean curd with carp
- Bean curd with chinese parsley
- Bean curd with oyster sauce
- Bean curd with pineapple
- Bean curd with vegetables
- Beef with ginger
- Cloutie dumpling with ginger cream
- Cooking with ginger
- Egg noodles with ginger
- Sizzling bean curd with ginger anakake sauce
- Tasty bean curd