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Ingredients
- 1 1/2 x Cakes bean curd Vegetable oil for deep-frying
- 6 med Chinese dry mushrooms
- 1 med Onion
- 8 ounce Broccoli
- 3 Tbsp. Vegetable oil
- 3 slc Ginger root
- 4 Tbsp. Vegetarian stock
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Hoisin sauce
- 2 tsp Chili sauce
- 1 tsp Sugar
Directions
- Cut the bean curd into 1- x 1-1/2-inch flat pcs. Deep-fry them in warm oil for 2 to 2-1/2 min, till the surfaces are somewhat hard and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Throw away the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.
- Heat the vegetable oil in a large frying pan or possibly wok. When warm, add in the onion, ginger, broccoli stems, and mushrooms and stir-fry in the warm oil for 2 mintues, to season the oil. Add in the broccoli and stock and continue to stir-fry for 1-1/2 min, and then cook, covered, for 1-1/2 min.
- Uncover the pan or possibly wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 min. Serve with rice and other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 94 | 69% |
| Total Fat 10.61g | 13% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 545mg | 23% |
| Potassium 260mg | 7% |
| Total Carbs 9.18g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.37g | 3% |
| Protein 2.75g | 4% |
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