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Ingredientes
- 4 x Cakes bean curd
- 1 x Scallion stalk
- 3 x -(up to)
- 4 Tbsp. 0il
- 1/4 tsp Salt
- 2 Tbsp. Soy sauce
- 1/4 tsp Salt
Direcciones
- 1. Cut each bean curd cake in 6 to 8 pcs or possibly in 1-inch cubes. Cut scallion stalk in 1-inch sections.
- 2. Heat oil. Add in salt; then scallion, and stir-fry a few times till translucent/soft. Add in bean curd; stir-fry gently till heated through (2 to 3 min).
- 3. Sprinkle with soy sauce and remaining salt and stir in gently.
- NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it.
- Therefore shake or possibly tilt the pan from time to time to baste the bean curd with warm oil; or possibly else separately turn the pcs so they can heat through proportionately. VARIATIONS:1. For the soy sauce, substitute oyster sauce.
- 2. Use 4 or possibly 5 whole scallions, cut in 1-inch lengths.
- 3. Before serving, sprinkle bean curd with a few drops of sesame oil; or possibly garnish with chopped raw scallion.
- 4. With Chinese sausage: Steam 4 Chinese sausages 15 min; then slice thin. Add in to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd.
- 5. With mushrooms (fresh): In step 2, add in after the scallion, 1/4 lb. fresh mushrooms, sliced, and stir-fry till slightly softened. Then add in the bean curd and continue as in steps 2 and 3.
- 6. With mushrooms (dry): After step 2, add in 10 dry black mushrooms
- (soaked), sliced, the soy sauce and 1/2 tsp. sugar. Then gently stir in 1/2 c. of the mushroom-soaking liquid or possibly stock. Bring to a boil and simmer, covered, 5 min over medium heat.
- 7. With roast pork: In step 2, add in after the scallion, 1/4 c. roast pork, sliced or possibly diced, and stir-fry a few times. Then add in the bean curd and continue as in steps 2 and 3.
- 8. With shrimp: In step 2, add in after the scallion 1/4 c. raw shrimp, shelled, deveined and cut in 1-inch pcs; stir-fry till pinkish. Then add in bean curd and continue as in steps 2 and 3.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 4 servings | |
| Calories 5 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 742mg | 31% |
| Potassium 27mg | 1% |
| Total Carbs 0.87g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.22g | 0% |
| Protein 0.57g | 1% |
