Side Pannel
Bean Curd on Sizzling Platter
Bean Curd on Sizzling Platter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 1 c Dried lily flowers; loosely
- -packed
- 3 Pieces dried agaric (wood
- -ear mushrooms)
- 2 tb Soybean oil
- 1 lb Firm tofu
- 2 ts Sesame oil
- 5 Fresh shiitake mushrooms;
- -sliced
- 1/2 Carrot; shredded
- 1/2 c Vegetable stock
- 1 ts Low-sodium soy sauce
- 1/4 ts Sugar
- pn White pepper
- 2 ts Vegetarian oyster sauce
- -(Lee Kum Kee makes one; it
- -is available in Oriental
- -markets)
- 1 ts Cornstarch
- 1 ts ;water
Directions
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
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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