Bok Choy With Bean Curd Recipe
Summary
MethodBoiled
Ingredients
| Bean curd | 1 pound | |
| 4 medium stalks bok choy | ||
| 4 green onions (with tops) | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Button mushrooms | 1 Can (10oz), drained | |
| Oyster sauce | 3 Tablespoon | |
| 1/2 teaspoon instant chicken bouillon | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
Directions
Cut bean curd into 3/4-inch cubes; drain thoroughly.
Cut bok choy (with leaves) diagonally into 1/4 inch slices.
Cut green onions into 2-inch pieces.
Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot.
Cook bean curd, stirring carefully, 3 to 5 minutes.
Remove bean curd.
Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes.
Add mushrooms.
Add enough water to reserved liquid to measure 1/2 cup.
Stir reserved liquid, the oyster sauce and bouillon into vegetables; heat to boiling.
Mix cornstarch and water; stir into vegetable mixture.
Cook and stir until thickened, about 1 minute.
Stir in bean curd and green onions; heat until hot.
Cut bok choy (with leaves) diagonally into 1/4 inch slices.
Cut green onions into 2-inch pieces.
Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot.
Cook bean curd, stirring carefully, 3 to 5 minutes.
Remove bean curd.
Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes.
Add mushrooms.
Add enough water to reserved liquid to measure 1/2 cup.
Stir reserved liquid, the oyster sauce and bouillon into vegetables; heat to boiling.
Mix cornstarch and water; stir into vegetable mixture.
Cook and stir until thickened, about 1 minute.
Stir in bean curd and green onions; heat until hot.
Chef
