Tasty Bean Curd
beans, chinese, pasta, vegetarian
1/2 lb flat noodles
3 tablespoon oil
1 small onion, sliced
1 cup sliced broccoli
1 cup sliced mushrooms
1/2 cup sliced water chestnuts
1/2 cup sliced bamboo shoots
1 cup bean sprouts
2 garlic cloves, chopped
1 teaspoon ginger, chopped
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoon soy sauce
2 tablespoon dry sherry
1 tablespoon sesame oil
1 1/2 lb bean curd, cubed
2 teaspoon sesame seeds
2 tablespoon cashew nuts
2 tablespoon green onions, chopped
2 tablespoon green peppers, chopped
Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.
Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm.
Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal.
Jack Santa Maria, "Chinese Vegetarian Cookery"
Yield: 2 servings