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Tasty Bean Curd

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 lb 227g / 8oz Flat noodles

    2. 3 tablespoons 45ml Oil

    3. 1 tablespoon 15ml Onion - sliced (small)

    4. 1 cup 146g / 5.1oz Sliced broccoli

    5. 1 cup 237ml Sliced mushrooms

    6. 1/2 cup 118ml Sliced water chestnuts

    7. 1/2 cup 118ml Sliced bamboo shoots

    8. 1 cup 160g / 5.6oz Bean sprouts

    9. 2 Garlic cloves - chopped

    10. 1 teaspoon 5ml Ginger - chopped

    11. 1 teaspoon 5ml Salt

    12. 1 teaspoon 5ml Brown sugar

    13. 2 tablespoons 30ml Soy sauce

    14. 2 tablespoons 30ml Dry sherry

    15. 1 tablespoon 15ml Sesame oil

    16. 1 1/2 lbs 681g / 24oz Bean curd - cubed

    17. 2 teaspoons 10ml Sesame seeds

    18. 2 tablespoons 30ml Cashew nuts

    19. 2 tablespoons 30ml Green onions - chopped

    20. 2 tablespoons 30ml Green peppers - chopped

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal. Jack Santa Maria, "Chinese Vegetarian Cookery"

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