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Deep-fried Bean Curd Stir-fried With Mushroom

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Chinese Chinese, Vegan, Vegetarian 4 Servings

INGREDIENTS

1 1/2 Cakes bean curd
Vegetable oil
for deep-frying
6 Chinese dried mushrooms
1 Onion
8 oz Broccoli
3 T Vegetable oil
3 Ginger root
4 T Vegetarian stock
2 T Light soy sauce
1 T Hoisin sauce
2 t Chili sauce
1 t Sugar

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: <1mg
Sodium: 81.6mg
Potassium: 239.7mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: 3.6g
Protein: 2.2g


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