BEAN CURD STIR FRY RECIPES

Steps:

• "1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. 2. Heat oil. Add salt; then scallion, and stir-fry a few times until translucent. Add bean curd; stir-fry gently until heated through (2 to 3 minutes). 3. Sprinkle with soy sauce and remaining salt and stir in gently. NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or tilt the pan from time to time to baste the bean curd with hot oil; or else separately turn the pieces so they can heat through evenly. VARIATIONS: 1. For the soy sauce, substitute oyster sauce. 2. Use 4 or 5 whole scallions, cut in 1-inch lengths. 3. Before serving, sprinkle bean curd with a few drops of sesame oil; or garnish with minced raw scallion. 4. With Chinese sausage: Steam 4 Chinese sausages 15 minutes; then slice thin. Add to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd. 5. With mushrooms (fresh): In step 2, add after the scallion, 1/4 pound fresh mushrooms, sliced, and stir-fry until slightly softened. Then add the bean curd and continue as in steps 2 and 3. 6. With mushrooms (dried): After step 2, add 10 dried black mushrooms (soaked), sliced, the soy sauce and 1/2 teaspoon sugar. Then gently stir in 1/2 cup of the mushroom-soaking liquid or stock. Bring to a boil and simmer, covered, 5 minutes over medium heat. 7. With roast pork: In step 2, add after the scallion, 1/4 cup roast pork, sliced or diced, and stir-fry a few times. Then add the bean curd and continue as in steps 2 and 3. 8. With shrimp: In step 2, add after the scallion 1/4 cup raw shrimp, shelled, deveined and cut in 1-inch pieces; stir-fry until pinkish. Then add bean curd and continue as in steps 2 and 3. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet."

Steps:

• Boil the rehydrated bean curds in water for about 10 min (or according to the package instructions).
• Mix soy/ doubanjiang sauce, honey, chili flakes, pepper, garlic, and ginger in a separate bowl.
• Pat the boiled curds dry and cut them into 2-in long strips.
• Bring the sesame oil to medium heat in a frying pan or wok. Add the curd strips and fry for 2-3 min, until lightly golden. Then add the spice mix and bamboo shoots and fry for another 2-3 min, until fragrant. Done, the home-style tofu is ready to serve!