Stir Fried Bean Curd With Dried Mushrooms Recipes

Steps:

• 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 intoindividual 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 minutes, 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.

Steps:

• 1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. Soak and slice mushrooms.2. Heat oil. Add salt then scallion, and stir-fry a few times until translucent. Then add bean curd stir-fry gently until heated through (2 to 3 minutes). 3. Add mushrooms, soy sauce and sugar, then gently stir in liquid. Bring to a boil and simmer, covered, 5 minutes over medium heat.NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or tilt the pan from time to time to baste the bean curd with hot oil or else separately turn the pieces so they can heat through evenly. VARIATIONS: * For the soy sauce, substitute oyster sauce. * Use 4 or 5 whole scallions, cut in 1-inch lengths. * Before serving, sprinkle bean curd with a few drops of sesame oil or garnish with minced raw scallion