| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Oriental, Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm fresh bean curd |
| 3 |
tb |
Oil, preferably peanut |
| 1/2 |
lb |
Sm. fresh button mushrooms (whole) |
| 1 |
tb |
Oil, preferably peanut |
| 2 |
|
Cloves garlic, crushed |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Dark soy sauce |
| 2 |
tb |
Rice wine or dry sherry |
| 2 |
ts |
Sugar |
| 2 |
tb |
Chicken or vegetable stock |
| 2 |
|
Scallions sliced on the diagonal |
INSTRUCTIONS
SAUCE
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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