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bean curd oil lean cornstarch soy sauce sake sugar peanut oil bamboo shoots celery ham mushrooms clove garlic cornstarch sugar oyster sauce pepper peanut oil salt chicken
Viewed: 134 - Published at: 3 years agoIngredients
- 4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
- 2 cups oil for frying
- 1/2 pound lean raw pork
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 2 teaspoons sake or dry sherry
- 1/4 teaspoon sugar
- 1/4 teaspoon peanut oil
- 1/2 cup bamboo shoots
- 1/2 cup celery
- 18 pound Smithfield ham
- 10 medium-size dried Chinese black mushrooms
- 1 clove garlic
- 2 teaspoons cornstarch mixed with a little water
- 18 teaspoon sugar
- 1 tablespoon oyster sauce
- 18 teaspoon pepper
- 2 tablespoons peanut oil
- 1/2 teaspoon salt
- 3/4 cup chicken stock or water
Method
- Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden.
- (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.)
- Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips.
- Set aside.
- Cut the pork into similar strips, and mix with the next 5 ingredients.
- Cut the bamboo shoots, celery and ham into similar strips.
- Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips.
- Mince garlic.
- Mix cornstarch solution with the next 3 ingredients.
