Fried Bean Curd With Straw Mushrooms And Snow Peas

Fried Bean Curd With Straw Mushrooms And Snow Peas
Fried Bean Curd With Straw Mushrooms And Snow Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    teaspoon cornstarch (or water chestnut powder)

  • 1 1/2

    tablespoons soy sauce

  • 1

    teaspoon sugar

  • 1/4

    cup water

  • 2

    packages fried tofu

  • 1/4

    cup peanut oil

  • 1/2

    cup thinly-sliced bamboo shoots

  • 4

    ounces snow peas strings removed

  • 1

    dash salt

  • 15

    ounces canned straw mushrooms* drained, rinsed

Directions

* Alternate Mushrooms: Oyster Mushroom, Shiitake In a small bowl, mix the cornstarch, soy sauce, and sugar with the water and set aside. Cut each piece of tofu into long slices, then cut each slice into bite-sized triangles. Heat 1 tablespoon of the oil in a wok. Stir-fry the bamboo shoots with a sprinkle of water. Remove to a plate with a slotted spoon. Add 1 tablespoon of the oil and stir-fry the peas with a dash of salt until the color changes. Repeat with the mushrooms. Add the remaining 2 tablespoons oil and gently stir-fry the tofu. When the tofu is hot, return all the other ingredients to the wok and stir in the cornstarch mixture. Serve immediately. This recipe yields 4 side dish servings.

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