| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Oriental, Vegetables | 2 | Servings | |
INGREDIENTS
| 1 | lb | Firm fresh bean curd |
| 3 | T | Oil, preferably peanut |
| 1/2 | lb | Sm. fresh button mushrooms |
| whole | ||
| 1 | T | Oil, preferably peanut |
| 2 | Cloves garlic, crushed | |
| 1/4 | t | Salt |
| 1 | T | Dark soy sauce |
| 2 | T | Rice wine or dry sherry |
| 2 | t | Sugar |
| 2 | T | Chicken or vegetable stock |
| 2 | Scallions | |
| sliced on the diagonal |
INSTRUCTIONS
CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3 tablespoons of oil in a large frying pan or wok. When the oil is hot, fry the bean curd on each side until it is golden brown. You may have to do this in several batches. Drain each cooked batch on paper towels. Drain the oil and wipe the wok clean. Reheat the wok over moderate heat and add 1 tablespoon of oil. Then add the garlic and salt and stir-fry for 30 seconds. Add the mushrooms and the rest of the sauce ingredients. Cook over moderate heat for 5 minutes or until the mushrooms are cooked. Return the bean curd to the wok and once it is heated through, it is ready to be served. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 647
Calories From Fat: 426
Total Fat: 47.8g
Cholesterol: 93mg
Sodium: 641.2mg
Potassium: 555.5mg
Carbohydrates: 22.8g
Fiber: <1g
Sugar: 8.4g
Protein: 32.4g