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Chinese Recipe : Beancurd with Vegetables
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Ingredients:
- 500 g hard beancurd
- Oil for deep frying
- 50 g baby white cabbage (bai chai/bok choy), blanched
- ½ carrot, sliced and cut in flower shapes, blanched
- 3 dried black mushrooms, soaked\
- 1 tsp chicken stock, soaked
- 2 tsp oyster sauce
- 1 tbsp Chinese rice wine
- ½ tsp sugar
- ¼ cup chicken stock
- 1 tsp cornflour, blended with water
Directions:
- Cut the beancurd into 8 cm lengths.
- Deep fry in very hot oil until golden, then drain.
- Pour out all but 2 tsp of oil and put back the beancurd with blanched vegetables, mushrooms, rice wine and sugar.
- Stir fry for about 1 minute, then add chicken stock and heat through.
- Thicken with cornflour and serve immediately.
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