Tasty Bean Curd
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
noodles
flat |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | small |
onions
sliced |
|
| 1 | cup |
broccoli florets
sliced |
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
water chestnuts
sliced |
*
|
| ½ | cup |
bamboo shoots
sliced |
|
| 1 | cup |
mung bean sprouts
|
|
| 2 | each |
garlic cloves
|
|
| 1 | teaspoon |
ginger
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
brown sugar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | tablespoon |
sesame oil
|
|
| 1 ½ | pounds |
bean curd
cubed |
|
| 2 | teaspoons |
sesame seeds
|
|
| 2 | tablespoons |
cashew nuts
|
*
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 2 | tablespoons |
green bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
noodles
flat |
|
| 45 | ml |
vegetable oil
|
|
| 1 | small |
onions
sliced |
|
| 237 | ml |
broccoli florets
sliced |
|
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
water chestnuts
sliced |
*
|
| 118 | ml |
bamboo shoots
sliced |
|
| 237 | ml |
mung bean sprouts
|
|
| 2 | each |
garlic cloves
|
|
| 5 | ml |
ginger
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
brown sugar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 15 | ml |
sesame oil
|
|
| 680.4 | g |
bean curd
cubed |
|
| 1E+1 | ml |
sesame seeds
|
|
| 3E+1 | ml |
cashew nuts
|
*
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 3E+1 | ml |
green bell peppers
|
|
Directions
Heat a pot of salted water and boil the noodles until 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 until 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 until the nuts begin to brown.
Use a granish for the rest of the meal.
