Basic Stir-fried Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Cakes bean curd | |
| 1 | Scallion stalk | |
| 3 | up to | |
| 4 | T | 0il |
| 1/4 | t | Salt |
| 2 | T | Soy sauce |
| 1/4 | t | Salt |
INSTRUCTIONS
Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. Heat oil. Add salt; then scallion, and stir-fry a few times until translucent. Add bean curd; stir-fry gently until heated through (2 to 3 minutes). Sprinkle with soy sauce and remaining salt and stir in gently. 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. With Chinese sausage: Steam 4 Chinese sausages 15 minutes; then slice thin. Add to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd. With mushrooms (fresh): In step 2, add after the scallion, 1/4 pound fresh mushrooms, sliced, and stir-fry until slightly softened. Then add the bean curd and continue as in steps 2 and 3. With mushrooms (dried): After step 2, add 10 dried black mushrooms (soaked), sliced, the soy sauce and 1/2 teaspoon sugar. Then gently stir in 1/2 cup of the mushroom-soaking liquid or stock. Bring to a boil and simmer, covered, 5 minutes over medium heat. With roast pork: In step 2, add after the scallion, 1/4 cup roast pork, sliced or diced, and stir-fry a few times. Then add the bean curd and continue as in steps 2 and 3. With shrimp: In step 2, add after the scallion 1/4 cup raw shrimp, shelled, deveined and cut in 1-inch pieces; stir-fry until pinkish. Then add bean curd and continue as in steps 2 and 3. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2193.5mg
Potassium: 273.4mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 5.6g