Braised Chinese Vegetables Recipe
Ingredients
| 10 g/1/4 oz dried Chinese mushrooms | ||
| 75 g/3 oz straw mushrooms | ||
| 75 g/3 oz sliced bamboo shoots, drained | ||
| 50 g/2 oz mangetouts | ||
| Tofu package | 1 | |
| 175 g/6 oz Chinese leaves | ||
| 45-60 ml/3-4 tbsp vegetable oil | ||
| 5 ml/1 tsp salt | ||
| 2.5 ml/1/2 tsp light brown sugar | ||
| 15 ml/1 tbsp light soy sauce | ||
| Few drops sesame oil | ||
Directions
1. Soak the Chinese mushrooms in cold water for 20-25 minutes, then rinse and discard the hard stalks, if any. Cut the straw mushrooms in half lengthways, if they are large, keep them whole, if they are small. Rinse and drain the bamboo shoot slices. Top and tail the mangetouts. Cut the tofu into about 12 small pieces. Cut the Chinese leaves into small pieces about the same size as the mangetouts.
2. Harden the tofu pieces by placing them in a wok of boiling water for about 2 minutes. Remove and drain.
3. Discard the water and heat the oil in the wok. a saucepan or a flameproof casserole. Lightly brown the tofu pieces on both sides. Remove with a slotted spoon and keep warm.
4. Stir-fry all the vegetables in the wok or pan for about 1 1/2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2-3 minutes. Sprinkle with sesame oil and serve.
2. Harden the tofu pieces by placing them in a wok of boiling water for about 2 minutes. Remove and drain.
3. Discard the water and heat the oil in the wok. a saucepan or a flameproof casserole. Lightly brown the tofu pieces on both sides. Remove with a slotted spoon and keep warm.
4. Stir-fry all the vegetables in the wok or pan for about 1 1/2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2-3 minutes. Sprinkle with sesame oil and serve.
Chef
