Stir Fried Vegetables With Bean Curd Recipe




Stir Fried Vegetables With Bean Curd Ingredients

2 sq seasoned pressed beancurd
2 stalks celery
1 large carrot
6 cup boiling water
1/2 cup giant bamboo shoots, cut
1 into sticks
1/2 medium white onion
1 tbsp peanut oil
1/2 cup chicken stock
1/4 tsp salt
1 pinch sugar
1/2 tsp ginger root, minced
2 tsp medium sherry
1/2 tsp sesame oil
1 cornstarch paste

A Recipe for
Stir Fried Vegetables With Bean Curd

 

Soup and fish explain half the emotions of human life.

Sydney Smith



High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

Annita Manning



This Stir Fried Vegetables With Bean Curd recipe is one of many in our Asian Category.






Dyspepsia is the remorse of a guilty stomach.

A. Kerr


This Recipe for Stir Fried Vegetables With Bean Curd is one of thousands in the Recipes-to-go Asian Cookbook.


Health food makes me sick.

Calvin Trillin


  1. Stir Fried Vegetables With Bean Curd Recipe
  2. Asian Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Stir Fried Vegetables With Bean Curd Recipe - you should enjoy the recipe collections you can find on the websites below:

Vegetarian Recipes

Recipes at Yahoo

Back of The Box Recipes





Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




What is patriotism but the love of the food one ate as a child?

Lin Yutang


This is a recipe for Stir Fried Vegetables With Bean Curd from the recipe cookbook of Recipes-to-go (Asian)


The trouble with eating Italian food is that five or six days later you're hungry again.

George Miller



Stir Fried Vegetables With Bean Curd recipe - a tasty recipe for you to add to your collection!

Eat little, sleep sound.

Iranian Proverb



If you like this Stir Fried Vegetables With Bean Curd recipe please let us know.


A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

Author Unknown



Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Unknown



If you find any errors in this Stir Fried Vegetables With Bean Curd recipe please inform us and we will amend the Stir Fried Vegetables With Bean Curd recipe immediately


"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

Alice B. Toklas



Stir Fried Vegetables With Bean Curd

A gourmet who thinks of calories is like a tart who looks at her watch.

James Beard






Stir Fried Vegetables With Bean Curd Directions

Preparation: Cut pressed beancurd into sticks 2" long, the size of a
lead pencil. Wash and trim celery and carrots; trim strings from
back of celery; cut into sticks to match pressed beancurd. Wash and
slice giant bamboo shoot across grain to match beancurd sticks. Peel
onion, take apart layers; cut into sticks.

Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in
bowl. Reserve.

Put carrots in rapidly boiling water; in 15 seconds, add celery; in
another 15 seconds, drain and plunge vegetables into running cold
water to stop cooking process. Drain and reserve.

Stir-frying: Heat wok to very hot; add oil. Let oil heat for a few
seconds, then add onions; toss for 10 seconds. Add celery, carrots and
bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture
around sides of pan so it will heat quickly. When liquid boils, add
beancurd sticks, taking care not to break pieces. Thicken liquid
slightly with a dribble or two of cornstarch paste. Keep stirring
gently to reduce liquid. Remove to serving platter.

Serves: 4

 

 

 

 

Stir Fried Vegetables With Bean Curd Recipe brought to you by Recipes To-Go


:

 


 

Stir Fried Vegetables With Bean Curd Recipe from the Recipes-To-go.com Asian Recipe Cookbook

Home >> Asian
Recipes To Go