Braised Chinese Mushrooms and Bean Curd Recipe

Braised Chinese Mushrooms and Bean Curd Recipe

Ingredients:

• 1 package bean curd (4 squares)

• Oil for frying

• 2 green onions, cut into 12 pieces

• 6 slices ginger root

• 5 Chinese black mushrooms

• 1/2 cup slices of bamboo shoots

• 3 precooked bok choy, cut into half lengthwise

• 1/2 tablespoon cornstarch dissolved in 1 tablespoon water

Ingredients A:

• 1 cup stock

• 2 1/2 tablespoons soy sauce

• Dash of black pepper, sesame oil

Method:

1. Cut the bean curd into chunky, bite size pieces; pat them dry. Heat the wok then add oil. Deep fry the pieces of bean curd over high heat until golden brown. Remove and drain. Remove the oil from the wok

2. Reheat the work then add 3 tablespoons oil. Stir fry the onion and ginger root until fragrant. Add Chinese black mushrooms and slices of bamboo shoot; stir to mix.

3. Add Ingredients A and bean curd; bring to a boil. Cook for 3 minutes. Add bok choy; cook for 2 more minutes, or until the liquid is reduced to half.

4. Add cornstarch mixture to thicken. Transfer to a serving plate and serve.