Bean curd with oyster sauce PDF Print E-mail

Bean Curd with Oyster Sauce (China)

8 ounces bean curd
4 ounces fresh mushrooms
6 scallions
3 stalks celery
1 red or green bell pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce

Cut bean curd into 1/2-inch cubes. Clean mushrooms and cut into slices. Cut onions into 1-inch pieces. Cut celery into 1/2-inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2-inch chunks.

Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper. Stir fry 1 minute. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.

Makes 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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