Braised Chinese vegetables
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,
50g/2oz mangetout, topped
175g/6oz Chinese leaves such as
pak choi, shredded
1 teaspoon salt
1⁄2 teaspoon soft brown sugar
1 tablespoon light soy sauce
• 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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