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Thursday, March 7, 2013,9:57 PM by

J.Sujatha

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Bean Curd Recipes
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Bean Curd Fry

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BEAN CURD FRY

Serves :

4

Preparation Time :

15 minutes

Cooking Time :

30 minutes

Preparation Method :

Soak the bean curd skin in hot water for 30 minutes. Drain, and cut into 1-inch (2.5 cm) squares.
Soak the mushrooms in ½ pint (285 ml or 1⅓ cups) hot water for 30 minutes. Drain, reserving the water. Quarter.
Soak the noodles in hot water for 5 minutes. Drain, and cut into 1-inch (2.5 cm) lengths.
Cut the Chinese cabbage into 1-inch (2.5 cm) squares.
Cut the carrots into thin, diagonal slices.
Thinly slice the bamboo shoots.
Top and tail the mangetout (snow) peas.
Cut the cauliflower or broccoli into small florettes.
Thinly slice the water chestnuts and lily root.
Heat the oil in a wok or large frying pan over high heat. Put in the mushrooms, cabbage, carrots, mangetout (snow) peas and broccoli, and stir-fry 2 minutes.
Put in the bean curd, transparent noodles, bamboo shoots, water chestnuts, lily root and bean sprouts. Stir-fry a further 2 minutes.
Pour in the mushroom water and tamari or shoyu sauce. Bring to a boil. Stir in the arrowroot mixture, and stir until the sauce thickens.
Cover, and simmer for 10 minutes.
Add the sesame oil, and mix well.
Serve with rice.

INGREDIENTS

50 grams dried bean curd skin
6 dried Chinese mushrooms
30 grams transparent noodles
50 grams Chinese cabbage
50 grams carrots
50 grams bamboo shoots
100 grams mangetout peas
50 grams broccoli or cauliflower
6 water chestnuts
30 grams tinned lily root
4 tablespoons groundnut oil
50 grams bean sprouts
2 tablespoons tamari or shoyu sauce
1 tablespoon arrowroot, mixed with 2 tablespoons water
1 tablespoon sesame oil

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Posted Tuesday, February 14, 2023 at 4:12:34 AM

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