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Bean curd with a deliciously spicy sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Hot & Spicy, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Cornstarch | | 1/2
| cup | Vegetable stock | | 1
| tsp | Chili paste with soy bean | | 2
| tbsp | Chinese thin soy sauce | | 1
| tbsp | Sesame oil | | 1/2
| tsp | Salt | | 1/2
| tsp | Sugar | | 2
| tbsp | Vegetable oil | | 3
| | Garlic cloves | | | -- peeled and minced | | 1
| tsp | Very finely minced ginger | | 3
| | Scallions | | | -- very finely sliced | | | -- into rounds, including | | | -- ?of the green | | 1
| lbs | Bean curd | | | -- cut into 1-inch cubes |
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Procedures:
| 1 | Prepare the sauce. | | 2 | Put the cornstarch in a small bowl. | | 3 | Slowly add the vegetable stock, mixing as you do so. | | 4 | Now add the chili paste, soy sauce, sesame oil, salt, and sugar. | | 5 | Mix again. | | 6 | Set the sauce aside. | | 7 | Heat the vegetable oil in a wok over a medium high flame. | | 8 | When hot, put in the garlic and ginger. | | 9 | Stir and fry for 5 seconds. | | 10 | Put in the bean curd. | | 11 | Stir and fry for 1 minute. | | 12 | Turn heat to low. | | 13 | Stir the sauce and pour it over the bean curd. | | 14 | Mix gently and bring to a simmer. | | 15 | Let the sauce thicken, stirring gently every now and then as it does so. |
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