Recipes from China :: Chinese Main Dish Vegetables
1 lb. bean curd (tofu) 4 med. stalks bok choy 4 scallions (with tops) 1/4 c. canola (or other vegetable) oil 1 (4 ounce) can button mushrooms, drained (reserve liquid) 3 Tbsp. oyster sauce 1/2 tsp. instant chicken bouillon 1 Tbsp. cold water 1 Tbsp. cornstarch Cut bean curd into 3/4-in. cubes; drain thoroughly. Cut bok choy (with leaves) into 1/4-in. slices. Cut scallions into 2-in. pieces. Heat 2 Tbsp. of the oil in wok or 10-in. skillet over med.-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 mins. Remove bean curd. Add remaining oil and the bok choy to wok; stir-fry over med.-high heat 2 mins. Add mushrooms. Add enough water to reserved liquid to measure 1/2 c.. Stir liquid, the oyster sauce and bouillon into vegetables; heat to boiling. Mix water and cornstarch; stir into vegetable mixture. Cook and stir until thickened, about 1 minute. Stir in bean curd and scallions. Heat until hot.
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