Mushroom Bean Curd With Bean Paste Recipe
Ingredients
| Oil | 1 1/2 Tablespoon | |
| Ginger slice | 1 , chopped | |
| Garlic | 1 Teaspoon, chopped | |
| Garlic | 1 Tablespoon, flavored | |
| 3-4 dried black mushrooms, soaked and chopped | ||
| Bamboo shoots | 1/2 Cup (16 tbs), cubed | |
| Mushrooms | 1 Cup (16 tbs) | |
| Bean curd square | 2 , cut in to chunks | |
| Dark soy sauce | 1 1/4 Tablespoon | |
| Wine | 2 Teaspoon | |
| Stock | 1/4 Cup (16 tbs) | |
| Cornstarch | 3/4 Teaspoon | |
Directions
1. Heat oil in wok over high heat. Add ginger and garlic and stir for 15 seconds.
2. Stir in chili paste, dried mushrooms and bamboo shoots and, cook for 10 seconds. Add fresh mushrooms and continue stirring. Stir in bean curd and mix well.
3. Add remaining ingredients except cornstarch solution. Cover and cook over medium-high heat for 3 1/2-4 minutes.
2. Stir in chili paste, dried mushrooms and bamboo shoots and, cook for 10 seconds. Add fresh mushrooms and continue stirring. Stir in bean curd and mix well.
3. Add remaining ingredients except cornstarch solution. Cover and cook over medium-high heat for 3 1/2-4 minutes.
Chef
