Bean curd with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hard bean curd oil -- for frying |
| ½ | cup | Bok choy -- blanched |
| ½ | Carrot -- sliced & blanched | |
| 3 | Dried black mushrooms -- soaked | |
| 1 | teaspoon | Chicken stock powder |
| 2 | teaspoons | Oyster sauce |
| ½ | teaspoon | Rice wine vinegar |
| ½ | teaspoon | Sugar |
| ¼ | cup | Chicken stock |
| 1 | teaspoon | Cornstarch -- blended with water |
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
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