Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccol

Ready in 1 hour

Try this Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccol recipe, or contribute your own. "Vegetarian" and "Chinese" are two of the tags cooks chose for Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccol.

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Ingredients

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4 tb Vegetarian stock
1 tb Hoisin sauce
Vegetable oil -- for
3 sl Ginger root
2 ts Chili sauce
Deep-frying
3 tb Vegetable oil
1 md Onion
2 tb Light soy sauce
Karen Mintzias
1 1/2 Cakes bean curd
6 md Chinese dried mushrooms
8 oz Broccoli
1 ts Sugar
SAUCE-----

Original recipe makes 4 Servings

Servings  

Preparation

Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges. Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 minutes, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes. Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen Mintzias Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 122 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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