Chinese Entree
Source:
Prep Time:10-30 Minutes
Servings:4
We just tried this recently, with some of Adit’s fried rice. Turned out great! More importantly, it was easy to make
Ingredients:
| 3 | tablespoon | vegetable stock |
| 1 | tablespoon | dry sherry |
| 1/2 | teaspoon | sugar |
| 1 | teaspoon | sesame oil |
| 2 | tablespoon | soy sauce |
| 1 1/2 | teaspoon | chile garlic paste |
| 1/2 | pound | tofu, firm |
| 2 | dried red chilies |
|
| 2 | clove | garlic |
| 1 | teaspoon | ginger |
| 1/2 | pound | mushroom (button) |
| 2-3 | scallion |
|
| 2 | tablespoon | canola oil |
Directions:
1. Combine the soy sauce, chili garlic paste, sugar, sesame oil, stock, dry sherry, in a small bowl. Stir to mix.
2. Put the oil in a wok/ frying pan and set over high heat.When hot, put in the red chilies. Stir until they swell and darken, a matter of seconds, then add the garlic and ginger and stir a couple of times.
3. Put in the mushrooms and stir briskly for another minute. Add the bean curd. Then stir for another minute.
4. Reduce the flame to low, then add the sauce mixture. Cover and cook for two to three minutes.
5. Sprinkle the scallion, mix once, and turn off the flame. Serve hot.
GD Star Rating
loading...
loading...