Free Recipe Stir Fried Vegetables with Bean Curd 2
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Stir Fried Vegetables with Bean Curd 2 Recipe
2 Sq seasoned pressed beancurd
1/2 c Chicken stock
2 Stalks celery
1/4 ts Salt
1 lg Carrot
1 pn Sugar
6 c Boiling water
1/2 ts Ginger root, minced
1/2 c Giant bamboo shoots, cut
2 ts Medium sherry
Into sticks 1/2
ts Sesame oil
1/2 md White onion
Cornstarch paste
1 tb Peanut oil
Stir Fried Vegetables with Bean Curd 2 Preparation
Preparation: Cut pressed beancurd into sticks 2 long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve. Stir-frying: Heat wok to very hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds. Add celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly. When liquid boils, add beancurd sticks, taking care not to break pieces. Thicken liquid slightly with a dribble or two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter.
Cooking Temperature:
Recipe Serves: 4
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