Tasty Bean Curd
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Saved in 1 recipe box and 1 cookbook
Saved in 1 recipe box and 1 cookbook
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Metric measurements
* Nutrition Facts
Ingredients
| 1/2 | pound | noodles | flat |
| 3 | tablespoons | vegetable oil | |
| 1 | small | onion | sliced |
| 1 | cup | broccoli florets | sliced |
| 1 | cup | mushrooms | sliced |
| 1/2 | cup | water chestnuts | sliced* |
| 1/2 | cup | bamboo shoots | sliced |
| 1 | cup | bean sprouts | |
| 2 | each |
garlic cloves |
|
| 1 | teaspoon | ginger | chopped |
| 1 | teaspoon | salt | |
| 1 | teaspoon |
brown sugar |
|
| 2 | tablespoons | soy sauce | |
| 2 | tablespoons | sherry | dry |
| 1 | tablespoon | sesame oil | |
| 1 1/2 | pounds | bean curd | cubed |
| 2 | teaspoons | sesame seeds | |
| 2 | tablespoons | cashew nuts | * |
| 2 | tablespoons | scallions, spring or green onions | |
| 2 | tablespoons | green bell peppers |
Directions
Heat a pot of salted water and boil the noodles till tender.
Rinse, drain and keep warm on a serving dish.
Heat oil in a wok and stir fry onion, broccoli, mushrooms, water chestnuts and bamboo shoots for 2 minutes.
Add bean sprouts and fry for 1 minute.
Place on dish with noodles. Keep warm.
Add a little more oil and fry ginger and garlic for 1 minute.
Stir in salt, sugar, soy sauce, sherry and sesame oil.
Add bean curd.
Fry gently till bean curd begins to brown.
Mix together with the noodles and vegetables.
Keep warm.
Add a little more oil to the wok and fry the sesame seeds, nuts, green onion and pepper till the nuts begin to brown.
Use a granish for the rest of the meal.
First published: 1996-01-27 last updated: 2012-03-31
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