Bean Curd With Oyster Sauce
Bean Curd with Oyster Sauce (China)
8 ounces bean curd
4 ounces fresh mushrooms
6 scallions
3 stalks celery
1 red or green bell pepper
2 Tbspvegetable oil
1/2 cup water
1 tablespoon cornstarch
2 Tbspoyster sauce
4 tpss dry sherry
4 tpss soy sauce
Cut bean curd into 1/2-inch cubes
Clean mushrooms & cut into slices
Cut onions into 1-inch pieces
Cut celery into 1/2-inch diagonal slices
Remove seeds from pepper & 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 min
Remove from pan
Heat remaining 1 tablespoon oil in wok over high heat
Add mushrooms, onions, celery & pepper
Stir fry 1 minute
Return bean curd to wok
Toss lightly to combine
Blend water, cornstarch, oyster sauce, sherry & soy sauce
Pour over mixture in wok
Cook & stir until liquid boils
Cook & stir 1 minute longer
Makes 4 servings
Leave a Comment