You may also like
Categories:
curd fresh mushrooms green onions celery red vegetable oil water cornstarch oyster sauce sherry soy sauce
Viewed: 54 - Published at: 9 years agoIngredients
- 8 ounce Bean curd, (225g)
- 4 ounce Fresh mushrooms, (113g)
- 6 x Green onions
- 3 stalk celery
- 1 x Red or possibly green pepper
- 2 Tbsp. Vegetable oil, (30ml)
- 1/2 c. Water, (125ml)
- 1 Tbsp. Cornstarch, (15ml)
- 2 Tbsp. Oyster sauce, (30ml)
- 4 tsp Dry sherry, (20ml)
- 4 tsp Soy sauce, (20ml)
Method
- ( 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) pcs.
- 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 Tbsp.
- (15ml) of the oil in wok over high heat.
- Cook bean curd in the oil, stirring gently, till light brown, 3 min.
- Remove from pan.
- 3.Heat remaining 1 Tbsp.
- (15ml) oil in wok over high heat.
- Add in 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 mix in wok.
- Cook and stir till liquid boils.
- Cook and stir 1 minute longer.
