Stir-fried Mushrooms and Bamboo Shoots Ingredients:
1 block firm tofu
8 - 10 Chinese dried Mushrooms (also called black mushrooms)
1 8-ounce can bamboo shoots
1 clove garlic, finely chopped
1/2 cup chicken broth or stock
2 tablespoons dark soy sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch dissolved in 4 teaspoons water
4 tablespoons oil for stir-frying, or as needed
Asian sesame oil to taste, optional
Preparation:
Drain the tofu and cut into 1-inch cubes.
Soften the dried mushrooms by soaking in hot water for 20 to 30
minutes. Squeeze out any excess water and slice. If desired, strain and
reserve a bit of the mushroom soaking water to add to the sauce. (Note:
If you are doing this, adjust the amount of chicken broth so that you
have 1/2 cup total. If you like, you can substitute mushroom soaking
liquid for all the chicken broth).
Rinse the bamboo shoots under warm running water to remove any "tinny"
taste. Drain thoroughly.
In a small bowl or measuring cup, mix together the chicken broth, dark
soy sauce, oyster sauce and sugar. Set aside. In another small bowl,
dissolve the cornstarch in the water. Set aside.
Heat the wok and add 2 tablespoons oil, drizzling it around the sides
of the wok. When the oil is hot, add the bean curd cubes. Stir-fry
until browned. Remove the bean curd from the wok.
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Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic,
and stir-fry until aromatic. Add the dried mushrooms and the bamboo
shoots. Stir-fry for 1 minute.
Push the vegetables up to the sides. Re-stir the sauce and add in the
middle of the wok. Re-stir the cornstarch and water mixture and add to
the sauce, stirring quickly to thicken. Add the bean curd. Heat
through. Remove from the stove and stir in a few drops of Asian sesame
oil if desired. Serve hot.
Variations
*Substitute brown sugar
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