Try this Bean Curd with Oyster Sauce recipe, or contribute your own.
Suggest a better description( Everything should be prepared before cooking) 1.Cut bean curd into 1/2 inch (1.5cm) cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch (2.5cm) pieces. Cut celery into 1/2 inch (1.5cm) diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch (1.5cm) chunks. 2.Heat 1 tablespoon (15ml) of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan. 3.Heat remaining 1 tablespoon (15ml) oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute. 4.Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 43 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.6mg | 1 % | |
Potassium 389.2mg | 10 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.8g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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