Tasty bean curd
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Flat noodles |
| 3 | tablespoons | Oil |
| 1 | small | Onion, sliced |
| 1 | cup | Sliced broccoli |
| 1 | cup | Sliced mushrooms |
| ½ | cup | Sliced water chestnuts |
| ½ | cup | Sliced bamboo shoots |
| 1 | cup | Bean sprouts |
| 2 | eaches | Garlic cloves, chopped |
| 1 | teaspoon | Ginger, chopped |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Brown sugar |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Sesame oil |
| 1½ | pounds | Bean curd, cubed |
| 2 | teaspoons | Sesame seeds |
| 2 | tablespoons | Cashew nuts |
| 2 | tablespoons | Green onions, chopped |
| 2 | tablespoons | Green peppers, chopped |
Directions
Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.
Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm.
Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal.
Jack Santa Maria, "Chinese Vegetarian Cookery"
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