- About 1 pound bean curd or tofu
- 1/2 teaspoon salt
- Cooking sauce (directions follow)
- 1 pound broccoli, green beans,
or carrots
- 1 teaspoon each salt and sugar
- 2 quarter-size slices fresh ginger,
crushed with the side of a cleaver
- t1 ablespoon each salad oil
and dry sherry
- 4 tablespoons salad oil
- 1/4 pound mushrooms, quartered
tablespoon dry sherry
- 1/2 teaspoon sugar
HOW TO PREPARE
- Place bean curd in a colander
and let drain for 15 minutes.
Cut indomino-shaped pieces,
then place between paper towels
and gently press out excess water.
Sprinkle with the V2 teaspoon salt
and set aside.
Prepare cooking sauce and set aside.
If you use broccoli, cut off flowerets,
cut them in half if large,
and slash the stems.
Peel thick stalks and thinly slice.
If you use green beans, remove ends
and strings; cut in 2-inch-long
slanting slices.
If you use carrots, peel
and cut in 1f4-inch-thick
slanting slices.
Place 4 cups water, salt, sugar,
ginger, and the 1 tablespoon
each oil and sherry in a 3-quart pan.
Bring water to a simmer and keep hot.
- Heat a wide frying pan over
high heat.
When pan is hot, add 2 table
spoons of the oil.
When oil is hot, add mushrooms
and stir-fry for 1 minute.
Add sherry and sugar and stir-fry
until liquid evaporates;
remove mushrooms and set aside.
Reduce heat to medium and add
the remaining 2 tablespoons oil.
Cook bean curd until flecked with
brown (about 3 minutes on each side).
Return mushrooms to pan.
Stir cooking sauce, pour into pan,
and cook, stirring gently,
until sauce bubbles and thickens.
Keep hot.
- Bring seasoned water to a boil.
Drop in vegetables.
Cook until crisp-tender (about 4 minutes);
drain, then discard ginger.
To serve, arrange vegetables around
edges of a serving platter.
Pour bean curd mixture into center.
Makes 4 or 5 servings.
- Cooking sauce.
In a bowl, blend 1/2 cup chicken
broth or water, 2 tablespoons
oyster sauce, 1 tablespoon dry
sherry, 1 teaspoon sugar,
2 teaspoons cornstarch,
and 1/4 teaspoon sesame oil.
