| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Chinese |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Cakes bean curd |
|
|
Vegetable oil for deep-frying |
| 6 |
md |
Chinese dried mushrooms |
| 1 |
md |
Onion |
| 8 |
oz |
Broccoli |
| 3 |
tb |
Vegetable oil |
| 3 |
sl |
Ginger root |
| 4 |
tb |
Vegetarian stock |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Hoisin sauce |
| 2 |
ts |
Chili sauce |
| 1 |
ts |
Sugar |
INSTRUCTIONS
SAUCE
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 into individual 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 mintues, 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.
Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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