Рецепт Basic Stir Fried Bean Curd
Ингредиенты
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Инструкции
- Cut each bean curd cake in 6 to 8 pcs or possibly in 1-inch cubes. Cut scallion stalk in 1-inch sections.
- Heat oil. Add in salt; then scallion, and stir-fry a few times till translucent/soft. Add in bean curd; stir-fry gently till heated through (2 to 3 min).
- Sprinkle with soy sauce and remaining salt and stir in gently.
- NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it.
- Therefore shake or possibly tilt the pan from time to time to baste the bean curd with warm oil; or possibly else separately turn the pcs so they can heat through proportionately. VARIATIONS:1. For the soy sauce, substitute oyster sauce.
- Use 4 or possibly 5 whole scallions, cut in 1-inch lengths.
- Before serving, sprinkle bean curd with a few drops of sesame oil; or possibly garnish with chopped raw scallion.
- With Chinese sausage: Steam 4 Chinese sausages 15 min; then slice thin. Add in to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd.
- With mushrooms (fresh): In step 2, add in after the scallion, 1/4 lb. fresh mushrooms, sliced, and stir-fry till slightly softened. Then add in the bean curd and continue as in steps 2 and 3.
- With mushrooms (dry): After step 2, add in 10 dry black mushrooms
- (soaked), sliced, the soy sauce and 1/2 tsp. sugar. Then gently stir in 1/2 c. of the mushroom-soaking liquid or possibly stock. Bring to a boil and simmer, covered, 5 min over medium heat.
- With roast pork: In step 2, add in after the scallion, 1/4 c. roast pork, sliced or possibly diced, and stir-fry a few times. Then add in the bean curd and continue as in steps 2 and 3.
- With shrimp: In step 2, add in after the scallion 1/4 c. raw shrimp, shelled, deveined and cut in 1-inch pcs; stir-fry till pinkish. Then add in bean curd and continue as in steps 2 and 3.