DEEP-FRIED BEAN CURD WITH OYSTER SAUCE
Provided by Robert Farrar Capon
Categories dinner, one pot, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
- Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 40 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 30m
Yield 4 to 6 servings if part of a meal of several courses
Number Of Ingredients 20
Steps:
- Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
- Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
- Add pork, and stir-fry 2 minutes.
- Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
- Add stock, cover and boil 2 minutes.
- Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
PEKING-STYLE FRIED BEAN CURD
From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.
Provided by Recipe Junkie
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bean curd into 1/2 inch slices.
- Before frying, coat with flour then dip into the egg.
- Heat the wok then add 2 T oil.
- Arrange the slices of bean curd evenly on the bottom of the wok.
- Fry over medium heat for about 1 minute, or until golden brown.
- Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
- Pierce the bean curd with a fork to allow the liquid to seep through.
- Turn heat to low and cook until the liquid is absorbed by the bean curd.
- Shrimp's eggs may be added to this dish if desired.
STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
- Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
- Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
PEKING BEEF
I am a big fan of chinese food and where i live there aren't any chinese shops. I was searching the internet and found a recipe for peking chicken. Personally I am a fan of peking beef so I made a few changes to the recipe and it turned out to be absolutely beautiful. Note this recipe is a bit saucier than what you would get from a chinese shop.
Provided by mande237
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all of the marinade ingredients together in a mixing bowl. Make sure you mix them well.
- Put meat into mixture and cover. Refridgerate for 2 hours.
- Heat frypan over medium heat. Add oil. When oil is hot add marinaded meat. Leave frypan at medium heat until beef is cooked.
- When meat is cooked turn the frypan down to a simmer. Sauce should start to thicken up within 10 minutes.
- If you are still not happy with the consistency you can add a bit more corn flour. Remember to mix it with water first.
Nutrition Facts : Calories 387, Fat 18.7, SaturatedFat 3, Cholesterol 0.3, Sodium 2185.5, Carbohydrate 48.7, Fiber 1.3, Sugar 38.3, Protein 5
FRIED BEAN CURD (TOFU) WITH SOY SAUCE BY SY
This recipe is the one to try if you are new to eating Bean Curd or have not liked the texture of Bean Curd in the past. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out. There are several types of Bean Curd from the Japanese, Chinese and Korean cuisines; Silken (soft), Medium/Regular (semi-soft) and Firm (hard) Tofu. Further, it is high in protein, inexpensive to make and blends in very well with other foods.
Provided by SkipperSy
Categories Soy/Tofu
Time 30m
Yield 8 pieces
Number Of Ingredients 8
Steps:
- Place oil in a pan and use low to medium heat (a Teflon pan works best).
- Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
- Fry and remove the balance of the bean curd.
- Place the sliced scallions and peppers on top of the fried bean curd.
- In the wok with a little oil remaining, add sesame seeds (option) fry briefly.
- Then add the stock, soy sauce, sesame oil.
- Stir once until heated and then pour over the tofu in the serving plate.
- Enjoy!
- Note: Do not use soft or silken tofu.
Nutrition Facts : Calories 107.2, Fat 9.4, SaturatedFat 1.5, Sodium 257.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 4.8
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