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Ingredientes
- 2 x Sq seasoned pressed beancurd
- 2 stalk celery
- 1 lrg Carrot
- 6 c. Boiling water
- 1/2 c. Giant bamboo shoots, cut
- Â Â Into sticks
- 1/2 med White onion
- 1 Tbsp. Peanut oil
- 1/2 c. Chicken stock
- 1/4 tsp Salt
- 1 pch Sugar
- 1/2 tsp Ginger root, chopped
- 2 tsp Medium sherry
- 1/2 tsp Sesame oil
- Â Â Cornstarch paste
Direcciones
- Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks.
- Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl.
- Reserve.
- Put carrots in rapidly boiling water; in 15 seconds, add in celery; in another 15 seconds, drain and plunge vegetables into running cool water to stop cooking process. Drain and reserve.
- Stir-frying: Heat wok to very warm; add in oil. Let oil heat for a few seconds, then add in onions; toss for 10 seconds. Add in celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mix around sides of pan so it will heat quickly. When liquid boils, add in beancurd sticks, taking care not to break pcs. Thicken liquid slightly with a dribble or possibly two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 36 | 62% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 233mg | 10% |
| Potassium 172mg | 5% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.23g | 1% |
| Protein 0.86g | 1% |
