🫙 From the Spice Rack
Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli
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
chinesemaineasy
Ingredients8 items
Ingredients
- 11/2 cakes bean curd
- 1md onion
- 8ozbroccoli
- 3tb vegetable oil
- 3sl ginger root
- 4tb vegetarian stock
- 1tb hoisin sauce
- 2ts chili sauce
Directions
- 1
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
- 2
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow
- 3
Drain thoroughly
- 4
Soak the mushrooms in boiling water for half an hour
- 5
Discard the stems and cut the caps into halves
- 6
Cut the onion into thin slices
- 7
Break the broccoli into individual florets and cut the stem into 1-inch wedges
- 8
Heat the vegetable oil in a large frying pan or wok