Yield: 4 servings
|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|
|¼ cup||Chicken stock|
|1 teaspoon||Cornstarch -- blended with water|
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