Deep-Fried Bean Curd Stir-Fried With Mushroom
2013-03-04 15:24:23
Serves 6
Tofu stir-fried with Mushrooms
Prep Time
30 min
Nutrition Facts
Serving Size
221g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 132
% Daily Value *
Total Fat 15g
24%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 405mg
17%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 12g
Vitamin A
7%
Vitamin C
60%
Calcium
43%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 Cakes bean curd
- Vegetable oil for deep-frying
- 6 md Chinese dried mushrooms
- 1 md Onion
- 8 oz Broccoli
- 3 tb Vegetable oil
- 3 sl Ginger root
- 4 tb Vegetarian stock or Broth
Sauce
- 2 tb Light soy sauce
- 1 tb Hoisin sauce
- 2 ts Chili sauce
- 1 ts Sugar
Instructions
- Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-
- fry them in hot oil for 2 to 2-1/2 minutes, until the
- surfaces are somewhat firm and yellow. Drain thoroughly.
- Soak the mushrooms in boiling water for half an hour.
- Drain. Discard the stems and cut the caps into halves. Cut
- the onion into thin slices. Break the broccoli into
- individual florets and cut the stem into 1-inch wedges.
- Heat the vegetable oil in a large frying pan or wok. When
- hot, add the onion, ginger, broccoli stems, and mushrooms
- and stir-fry in the hot oil for 2 mintues, to season the
- oil. Add the broccoli and stock and continue to stir-fry
- for 1-1/2 minutes, and then cook, covered, for 1-1/2
- minutes. Uncover the pan or wok, pour the sauce
- ingredients over the contents, and continue to turn and
- stir-fry all ingredients together for a further 1-1/2
- minutes. Serve with rice and other dishes.
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