Bean Curd With Oyster Sauce
All Ingredients should be prepared before you start cooking
this will save time and make cooking the dish easier and
8 ounces (225g) bean curd
4 ounces (113g) fresh mushrooms
6 green onions
3 stalks celery
1 red or green pepper
2 tablespoons (30ml) vegetable oil
1/2 cup (125ml) water
1 tablespoon (15ml) cornstarch
2 tablespoons (30ml) oyster sauce
4 teaspoons (20ml) dry sherry
4 teaspoons (20ml) soy sauce
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
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support