Bean curd with vegetables

Yield: 4 servings

Measure 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

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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