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PrintFRIED BEAN CURD WITH HOISIN SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the bean curd into ¾ -inch (2 cm) cubes. Cut the spring onions (scallions) into 1-inch (2.5 cm) lengths.
- Peel and grate the ginger root.
- Mix together the wine or sherry and stock.
- Mix together the hoisin sauce and tamari or shoyu sauce.
- Heat the oil in a wok or large frying pan over high heat. Put in the ginger root, spring onions (scallions) and garlic, and stir-fry for a minute
- Put in the bean curd, and stir-fry 2 minutes. Add the wine or sherry and stock, and stir 1 minute.
- Stir in the hoisin sauce mixture. Heat through, and remove the pan from the heat.
INGREDIENTS
- 500 grams bean curd
- 4 spring onions
- 15 grams fresh ginger root
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons vegetable stock
- 2 tablespoons hoisin sauce
- 2 tablespoons tamari or shoyu sauce
- 4 tablespoons groundnut oil
- 1 garlic clove, crushed
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