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ASSOCIATES |
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Braised Chinese Vegetables |
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| Course |
Main course |
| Cuisine |
Chinese |
| Dish Type |
Vegetable |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Asian |
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Method |
Wok |
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Time |
1 hr approx. |
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Calories |
-- |
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Serves |
4 |
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Ingredients : |
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15g/1⁄2oz dried Chinese mushrooms,
225g/8oz firm tofu, cubed,
50ml/2fl oz vegetable oil,
75g/3oz straw mushrooms,
75g/3oz sliced bamboo shoots, drained,
50g/2oz mangetout, topped and tailed,
175g/6oz Chinese leaves such as pak choi, shredded,
1 teaspoon salt,
1⁄2 teaspoon soft brown sugar,
1 tablespoon light soy sauce |
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| How to Prepare : |
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• Soak the Chinese mushrooms in cold water for 20–25 minutes, then drain, discarding any hard stalks.
• Harden the tofu pieces by putting them in a wok of boiling water for about 2 minutes. Remove and drain.
• Tip the water out of the wok, and wipe dry. Heat the oil in the wok, and lightly brown the tofu pieces on both sides. Remove with a slotted spoon and drain on kitchen paper.
• Stir-fry the vegetables in the wok for 11⁄2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2–3 minutes. Serve immediately. |
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