03-31-2005, 04:47 AM
2 tablespoons vegetable oil
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 teaspoon chili paste
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
16 ounces boxed soft tofu, cut into triangles
1/8 cup minced black mushrooms,
1/8 cup minced bamboo shoots
Cornstarch slurry
1 tablespoon cornstarch, mixed with 2 tablespoon water
Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant.
Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots.
Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired.
Remove and serve on platter.
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 teaspoon chili paste
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
16 ounces boxed soft tofu, cut into triangles
1/8 cup minced black mushrooms,
1/8 cup minced bamboo shoots
Cornstarch slurry
1 tablespoon cornstarch, mixed with 2 tablespoon water
Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant.
Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots.
Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired.
Remove and serve on platter.