Deep-fried bean curd stir-fried with mushrooms and brocco
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Deep-fried bean curd stir-fried with mushrooms and brocco
  Mushrooms    Chinese    Vegetarian    Beans  
Last updated 6/12/2012 1:02:37 AM. Recipe ID 26232. Report a problem with this recipe.
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      Title: Deep-fried bean curd stir-fried with mushrooms and brocco
 Categories: Main dish, Chinese, Vegetarian
      Yield: 4 Servings
 
  1 1/2    Cakes bean curd
           Vegetable oil
           -- for deep-frying
      6 md Chinese dried mushrooms
      1 md Onion
      8 oz Broccoli
      3 tb Vegetable oil
      3 sl Ginger root
      4 tb Vegetarian stock

MMMMM---------------------------SAUCE--------------------------------
      2 tb Light soy sauce
      1 tb Hoisin sauce
      2 ts Chili sauce
      1 ts Sugar
 
  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.
  
  Kenneth Lo, "New Chinese Vegetarian Cooking" Typed by Karen Mintzias
 




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Recipe ID 26232 (Apr 03, 2005)

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