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Deep-Fried Bean Curd Stir-Fried With Mushrooms And Broccoli Recipe
Serves: 4
Keywords: Vegetarian, Chinese, recipe, recipes, Deep-Fried Bean Curd Stir-Fried With Mushrooms And Broccoli Recipe
Ingredients
1 ½
Cakes bean curd
Vegetable oil - for deep-frying
6
medium
Chinese dried mushrooms
1
medium
Onion
8
oz.
Broccoli
3
tb
Vegetable oil
3
sl
Ginger root
4
tb
Vegetarian stock
2
tb
Light soy sauce
1
tb
Hoisin sauce
2
ts
Chili sauce
1
ts
Sugar
Directions
- 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.