Thursday, 12 September 2013

STIR FRIED MUSHROOM & BAMBOO SHOOT

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STIR FRIED MUSHROOM & BAMBOO SHOOT

1 block  tofu
10 - 12 black Mushrooms
1  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
sesame oil to taste, optional
Preparation:
Drain the tofu and cut into 1-inch cubes.Soften the black mushroom 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. 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.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.
COPY RIGHTS RESERVED BY @CHEF BB
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