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Ingredientes
- 2 1/2 c. vegetable stock (or possibly canned vegetable broth)
- 1/4 c. oyster-flavoured sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. sugar
- 2 x bean curd sticks
- 6 x dry mushrooms
- 2 x dry wood ear mushrooms
- 1/4 c. dry lily buds
- 1/2 c. dry bean thread noodles
- 2 Tbsp. vegetable oil
- 1 Tbsp. fermented bean curd
- 1 c. button mushrooms stems trimmed, and caps quartered
- 1 c. napa cabbage in 1" pcs
- 6 x tofu puffs
- 1/2 c. canned water chestnuts liquid removed
- 1/2 c. trimmed green beans in 2" lengths
- 1/4 c. canned ginko nuts liquid removed
- 1/4 c. pine nuts
- 2 tsp sesame oil
Direcciones
- Stir the stock, oyster-flavoured sauce, soy sauce and sugar together in a medium bowl till the sugar is desolved.
- For the Dish: Pour sufficient hot water over the dry bean curd sticks in a medium bowl to cover them completely. Soak till soft sufficient to cut, about 1 hour. Drain the bean curd and cut into bite-sized pcs.
- Pour sufficient hot water over the mushrooms, wood ears and lily buds in a large bowl to cover them completely. Soak till softened, about 20 min. Drain. Throw away the black mushroom stems and leave the caps whole. Cut the wood ear mushrooms into thin strips. Cut off the hard tip of the lily buds, then tie each bud into a knot in the center.
- Pour sufficient hot water over the bean thread noodles in a medium bowl to cover them completely. Soak till softened, about 10 min. Drain the noodles, lay them out on a cutting board and cut them in half crosswise.
- Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the bean curd and cook, stirring, for 1 minute. Add in the fermented red bean curd, mushrooms, wood ears, lily buds, noodles, button mushrooms, cabbage, tofu puffs, water chestnuts, green beans, pine nuts, gingko nuts and sauce. Stir once or possibly twice to mix well and bring to a boil. Adjust the heat so the liquid is simmering, cover the wok and simmer till the bean curd is tender, 8 to 10 min.
- Stir in the sesame oil, scoop onto a serving platter and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 81 | 51% |
| Total Fat 9.38g | 12% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 546mg | 23% |
| Potassium 232mg | 7% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.42g | 2% |
| Protein 3.24g | 5% |
