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Braised Bean Curd Home Style

Chinese.wok's picture
Ingredients
  Dried chinese mushrooms 5 Small
  Lean pork 4 Ounce (115 Grams)
  Bean curd cakes 2
  Oil 1 Pint, seasoned (600 Milliliter)
  Spring onions 2 , cut into short sections
  Light soy sauce 1 Tablespoon
  Yellow bean sauce 2 Tablespoon
  Chinese rice wine 1 Tablespoon
  Stock/Water 4 Tablespoon
  Sesame oil 3 Drop
Directions

GETTING READY
1. To prepare the mushrooms soak them in cold water for 50-60 minutes, squeeze dry and discard any hard stalks, thinly shred the remainder.
2. Cut the pork into thin shreds too.
3. Split each cake of bean-curd crossways into 3-4 slices, then cut each slice diagonally into 2 triangles.

MAKING
4. In a pan heat the oil until hot, deep-fry the bean-curd pieces for 2-3 minutes until both sides are golden.
5. Remove and drain.
6. Pour off excess oil, leaving about 1 tablespoon in the wok and stir-fry the spring onions and red chillies (if using) with the pork and mushrooms for about 1 minute.
7. Then add the bean-curd with the soy sauce, yellow bean sauce and wine blending well.
8. Now add the stock or water, bring to the boil and stir-braise for 2 minutes.

FINALIZING
9. Finally, add the MSG (if using) and sesame oil.

SERVING
10. Blend Braised Bean Curd well and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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