Bean Curd On Sizzling Platter Recipe
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Bean Curd On Sizzling Platter
1 cup Dried lily flowers, loosely
-packed
3 Pieces dried agaric (wood
-ear mushrooms)
2 tbsp Soybean oil
1 lb Firm tofu
2 tsp Sesame oil
5 Fresh shiitake mushrooms
-sliced
1/2 Carrot, shredded
1/2 cup Vegetable stock
1 tsp Low-sodium soy sauce
1/4 tsp Sugar
pinch White pepper
2 tsp Vegetarian oyster sauce
-(Lee Kum Kee makes one, it
-is available in Oriental
-markets)
1 tsp Cornstarch
1 tsp , water
Place lily flowers and agaric in a small bowl and cover with warm
water. Soak for 30 minutes, drain and set aside.
Slice tofu into 1/4" thick strips. Heat soybean oil in a wok or large
skillet and stir-fry tofu until brown and crispy. Remove and set
aside.
Heat sesame oil in wok over medium-high heat and stir-fry lily
flowers, agaric, shiitake mushrooms and carrot for 2 minutes.
Add tofu, vegetable stock, soy sauce, sugar, pepper and soyster
sauce to vegetable mixture. Lower heat and cook for 3 minutes.
In a separate bowl, mix cornstarch with water until blended. Stir
cornstarch solution into vegetable mixture and heat for 2 minutes.
Serve hot. (Optional: Heat a sizzling platter overhigh heat. Once
hated, place vegetables on platter and serve immediately).
Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g crb; 25 g fat; 0 mg
chol; 308 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE |
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