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Chinese Recipe - Bean Curd and Mushroom with Black Hair Moss


  • 2 rolls silken soft bean curd, cut into 2cm- thick rounds
  • Pinch of salt
  • 1 tsp sesame oil
  • 5g black moss, soaked for 10 minutes, rinsed and drained
  • ½ tsp sunflower or corn oil
  • 1 tbsp corn oil
  • 30g fresh cloud-ear fungus, rinsed and dices
  • 4 fresh shiitake mushrooms, rinsed and diced
  • 100g (1 packet) fresh enoki mushrooms, fibrous end discarded
  • and cut into 2cm lengths
  • 1 red chili, seeded and chopped
  • 1 tsp corn flour, mixed with 2 tbsp stock or water
  • 1 tsp sesame oil


  • 250ml fresh chicken stock
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tbsp light soy sauce


  • 1 spring onion, chopped


  1. Carefully place beancurd in a heatproof dish. Sprinkle a pinch of salt and drizzle ½ tsp sesame oil over bean curd. Set aside.
  2. Rub ½ tsp sesame oil and ½ tsp sunflower or corn oil into black moss. Ser aside.
  3. Steam the beancurd over rapidly boiling water for 10 minutes.
  4. Meanwhile, heat wok and add 1 tbsp corn oil. Briefly stir-fry cloud-ear fungus and black moss. Add mushrooms and chili. Stir for 1 minute.
  5. Combine sauce ingredients, add to wok and bring to the boil. Thicken with corn flour mixture and lastly, stir in 1 tsp sesame oil.
  6. Remove bean curd from the steamer and carefully drain off the excess water. Pour the gravy over the beancurd.
  7. Serve hot with a sprinkling of chopped spring onion.

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Chinese Vegetables Recipes

Deep Fried String Beans recipe , Bamboo Shoot with Mushrooms, Redcooked Eggplant, Broccoli with Garlic Sauce recipe , Stirfried Chinese Radish recipe , Fried Shredded Potatoes, Bean Curd and Mushroom with Black Hair Moss recipe , Fried Bamboo Shoots with Chili Sauce, Lettuce Assortment Rolls with Oyster Sauce recipe , Hot Spicy Eggplant



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Last Modified: 11/28/11.