Tasty Bean Curd

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Tasty Bean Curd

 

1/2 pound flat noodles

3 tablespoons oil

1 small onion, sliced

1 cup sliced broccoli

1 cup sliced mushrooms

1/2 cup sliced water chestnuts

1/2 cup sliced bamboo shoots

1 cup bean sprouts

2 garlic cloves, chopped

1 teaspoon ginger, chopped

1 teaspoon salt

1 teaspoon brown sugar

2 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon sesame oil

1 1/2 pounds bean curd, cubed

2 teaspoons sesame seeds

2 tablespoons cashew nuts

2 tablespoons green onions, chopped

2 tablespoons green peppers, chopped

 

Heat a pot of salted water & boil the noodles till

tender. Rinse, drain & keep warm on a serving dish.

Heat oil in a wok & stir fry onion, broccoli,

mushrooms, water chestnuts & bamboo shoots for 2

minutes. Add bean sprouts & fry for 1 minute. Place on

dish with noodles. Keep warm.

Add a little more oil & fry ginger & garlic for 1

minute. Stir in salt, sugar, soy sauce, sherry &

sesame oil. Add bean curd. Fry gently till bean curd

begins to brown. Mix together with the noodles &

vegetables. Keep warm.

Add a little more oil to the wok & fry the sesame

seeds, nuts, green onion & pepper till the nuts begin

to brown. Use a granish for the rest of the meal.

Serves 2 to 4.

 

 

 

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