Bean Curd with Oyster Sauce
INGREDIENTS:
8 oz Bean curd; (225g)
4 oz Fresh mushrooms; (113g)
6 Green onions
3 Stalks celery
1 Red or green pepper
2 tb Vegetable oil; (30ml)
1/2 c Water; (125ml)
1 tb Cornstarch; (15ml)
2 tb Oyster sauce; (30ml)
4 ts Dry sherry; (20ml)
4 ts Soy sauce; (20ml)
8 oz Bean curd; (225g)
4 oz Fresh mushrooms; (113g)
6 Green onions
3 Stalks celery
1 Red or green pepper
2 tb Vegetable oil; (30ml)
1/2 c Water; (125ml)
1 tb Cornstarch; (15ml)
2 tb Oyster sauce; (30ml)
4 ts Dry sherry; (20ml)
4 ts Soy sauce; (20ml)
( Everything should be prepared before cooking)
1.Cut bean curd into 1/2 inch (1.5cm) cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch (2.5cm) pieces. Cut celery into 1/2 inch (1.5cm) diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch (1.5cm) chunks.
2.Heat 1 tablespoon (15ml) of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.
3.Heat remaining 1 tablespoon (15ml) oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute.
4.Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.
1.Cut bean curd into 1/2 inch (1.5cm) cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch (2.5cm) pieces. Cut celery into 1/2 inch (1.5cm) diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch (1.5cm) chunks.
2.Heat 1 tablespoon (15ml) of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.
3.Heat remaining 1 tablespoon (15ml) oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute.
4.Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.