Deep Fried Bean Curd Stir Fried With Mushroom

Ingredients

1 1/2 cakes bean curd 1 vegetable oil - for deep-frying 6 medium chinese dried mushrooms 1 medium onion 8 oz broccoli 3 tbsp vegetable oil 3 slice ginger root 4 tbsp vegetarian stock SAUCE 2 tbsp light soy sauce 1 tbsp hoisin sauce 2 tsp chili sauce 1 tsp sugar	Advertisements

Preparation
 
Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in
hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm
and yellow. Drain thoroughly. Soak the mushrooms in boiling water
for half an hour. Drain. Discard the stems and cut the caps into
halves. Cut the onion into thin slices. Break the broccoli into
individual florets and cut the stem into 1-inch wedges. Heat the
vegetable oil in a large frying pan or wok. When hot, add the onion,
ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for
2 mintues, to season the oil. Add the broccoli and stock and continue
to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2
minutes. Uncover the pan or wok, pour the sauce ingredients over the
contents, and continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and other dishes.

 

 
Servings: 4

 

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