Stir Fried Vegetables With Bean Curd

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Servings: 4 Difficulty: Advanced
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Chinese-style classic side-dish that brings home-style flavor to your table
Stir Fried Vegetables With Bean Curd recipe image
Stir Fried Vegetables With Bean Curd recipe image
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Stir Fried Vegetables With Bean Curd

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 17.2

Description

This Chinese side-dish features Seasoned pressed beancurd 1/2 c Chicken stock, Celery 1/4 teaspoon Salt, Carrot 1 pn Sugar, Boiling water 1/2 teaspoon Ginger root, minced. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Into sticks 1/2 ts Sesame oil 1/2 md White onion Cornstarch paste 1 tb Peanut oil
  2. Cut pressed beancurd into sticks 2" long, the size of a lead pencil.
  3. Wash and trim celery and carrots; trim strings from back of celery;
  4. cut into sticks to match pressed beancurd.
  5. Wash and slice giant bamboo shoot across grain to match beancurd sticks.
  6. Peel onion, take apart layers; cut into sticks.
  7. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl.
  8. Reserve.
  9. Put carrots in rapidly boiling water; in 15 seconds,
  10. add celery; in another 15 seconds,
  11. drain and plunge vegetables into running cold water to stop cooking process.
  12. Drain and reserve.
  13. Stir-frying: Heat wok to very hot; add oil.
  14. Let oil heat for a few seconds, then add onions; toss for 10 seconds.
  15. Add celery, carrots and bamboo shoots; toss for 1 minute.
  16. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly.
  17. When liquid boils, add beancurd sticks, taking care not to break pieces.
  18. Thicken liquid slightly with a dribble or two of cornstarch paste.
  19. Keep stirring gently to reduce liquid.
  20. Remove to serving platter

Nutrition Facts

Servings 4

Amount Per Serving
Calories 17.2kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 35.2mg2%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bamboo, bean, beancurd, beans, boiling, carrot, celery, chicken, chinese, curd, cut, fried, giant, ginger, medium, minced, pressed, root, salt, seasoned
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