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Receta Bean Curd On Sizzling Platter
by Global Cookbook

Bean Curd On Sizzling Platter
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Ingredientes

  • 1 c. Dry lily flowers, loosely packed
  • 3 piece dry agaric, (wood ear mushrooms)
  • 2 Tbsp. Soybean oil
  • 1 lb Hard tofu
  • 2 tsp Sesame oil
  • 5 x Fresh shiitake mushrooms sliced
  • 1/2 x Carrot, shredded
  • 1/2 c. Vegetable stock
  • 1 tsp Low-sodium soy sauce
  • 1/4 tsp Sugar
  • 1 pch White pepper
  • 2 tsp Vegetarian oyster sauce (Lee Kum Kee makes one, it is available in Oriental markets)
  • 1 tsp Cornstarch

Direcciones

  1. Place lily flowers and agaric in a small bowl and cover with hot water. Soak for 30 min, drain and set aside.
  2. Slice tofu into 1/4" thick strips. Heat soybean oil in a wok or possibly large skillet and stir-fry tofu till brown and crispy. Remove and set aside.
  3. Heat sesame oil in wok over medium-high heat and stir-fry lily flowers, agaric, shiitake mushrooms and carrot for 2 min.
  4. Add in tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to vegetable mix. Lower heat and cook for 3 min.
  5. In a separate bowl, mix cornstarch with water till blended. Stir cornstarch solution into vegetable mix and heat for 2 min.
  6. Serve warm. (Optional: Heat a sizzling platter overhigh heat. Once hated, place vegetables on platter and serve immediately).