Ingredients Jump to Instructions ↓

  1. 8 ounces bean curd

  2. 4 ounces fresh mushrooms

  3. 6 green onions

  4. 3 stalks celery

  5. 1 red or green pepper

  6. 2 tablespoons vegetable oil

  7. 1/2 cup water

  8. 1 tablespoon cornstarch

  9. 2 tablespoons oyster sauce

  10. 4 teaspoons dry sherry

  11. 4 teaspoons soy sauce

Instructions Jump to Ingredients ↑

  1. : Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch chunks. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper. Stir fry for 1 minute. 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.


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