Bean Curd With Vegetables
chinese, main dish
1 lb hard bean curd
1 oil -- for frying
1/2 cup bok choy -- blanched
1/2 carrot -- sliced & blanched
3 dried black mushrooms --
1 soaked
1 teaspoon chicken stock powder
2 teaspoon oyster sauce
1/2 teaspoon rice wine vinegar
1/2 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch -- blended with
1 water
Cut the bean curd into 3" lengths. Deep fry in very hot oil until golden, then drain. Pour out all but 2 tsp of oil and return the bean curd with blanched vegetables, mushrooms and seasoning. Stir fry for about 1 minute, then add chicken stock and heat through. Thicken with cornstarch and serve immediately.
Recipe By : Food of China
Yield: 4 servings