Recipe - Deep-Fried Bean Curd Stir-Fried With Mushrooms And Broccol

Karen Mintzias
1 One half Cakes bean curd
Vegetable oil for
Deepfrying
6 md Chinese dried mushrooms
1 md Onion
8 ounce Broccoli
3 tablespoon Vegetable oil
3 sl Ginger root
4 tablespoon Vegetarian stock
SAUCE
2 tablespoon Light soy sauce
1 tablespoon Hoisin sauce
2 teaspoon Chili sauce
1 teaspoon Sugar

Cut the bean curd into 1 x 11/2inch flat pieces. Deepfry them in hot
oil for 2 to 2One half 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 1inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the
onion, ginger, broccoli stems, and mushrooms and stirfry in the hot oil
for 2 minutes, to season the oil. Add the broccoli and stock and continue
to stirfry for 1One half minutes, and then cook, covered, for 1One half minutes.
Uncover the pan or wok, pour the sauce ingredients over the contents, and
continue to turn and stirfry all ingredients together for a further 11/2
minutes. Serve with rice and other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen
Mintzias

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip