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Bean Curd with Oyster Sauce
Serves: 4
Ingredients
8 ounces bean curd
4 ounces fresh mushrooms
6 scallions
3 stalks celery
1 red or green bell pepper
2 Tablespoons vegetable oil
1/2 cup water
1 Tablespoon cornstarch
2 Tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce
Method
- Cut bean curd into 1/2-inch cubes. Clean mushrooms and cut into slices. Cut onions into 1-inch pieces. Cut celery into 1/2-inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2-inch chunks.
- Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper. Stir fry 1 minute. Return bean curd to wok. Toss lightly to combine.
- Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.
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