Braised Chinese Vegetables
Chinese
Main, Side
Chinese, vegetarian, bean curd
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Baby Corn Bamboo Shoots in Tin Bean Curd Carrot Chinese Dried Mushroom Cooking Oil Cooking Salt Corn Flour Napa Cabbage Sesame Oil Snow Peas (Mangetout) Soy Sauce Light White Sugar Granulated |
0.050 125.000 125.000 0.125 50.000 0.060 0.010 2.500 0.125 0.005 0.125 0.015 0.005 |
Kilogram Grams Grams Kilogram Grams Litre Kilogram Grams Kilogram Litre Kilogram Litre Kilogram |
1. Soak the wood ears or chinese dried mushrooms in water to cover 20-25 minutes; discard the hard roots, then rinse. Cut the mushrooms into small slices.
2. Cut each cake of bean curd into 12 small pieces, then put the saucepan of lightly salted, boiling water for 2-3 minutes, so that the become become firm. Remove with a perforated spoon and drain.
3. Heat about half of the oil in a flameproof casserole or heavy-based saucepan until hot. Add the pieces of bean curd and fry until lightly browned on both sides. Remove the bean curd, then heat the remaining in the pan.
4. Add the vegetables and stir-fry for about 1-2 minutes. Return the bean curd to the pan, add 1 tsp salt, the sugar and soy sauce and stir. Cover, reduce the heat and braise for 2-3 minutes.
5. Mix the cornflour to a smooth paste with the water. Pour the paste on the vegatbles and stir. Increase the heat to high to thicken the sauce sprinkle in the sesame seed oil(if using).
