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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
Sauce:
250ml fresh chicken stock
½ tsp salt
½ tsp white pepper
1 tbsp light soy sauce
Garnish:
1 spring onion, chopped
Directions:
Carefully place beancurd in a heatproof dish. Sprinkle a pinch of salt and drizzle ½ tsp sesame oil over bean curd. Set aside.
Rub ½ tsp sesame oil and ½ tsp sunflower or corn oil into black moss. Ser aside.
Steam the beancurd over rapidly boiling water for 10 minutes.
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.
Combine sauce ingredients, add to wok and bring to the boil. Thicken with corn flour mixture and lastly, stir in 1 tsp sesame oil.
Remove bean curd from the steamer and carefully drain off the excess water. Pour the gravy over the beancurd.
Serve hot with a sprinkling of chopped spring onion.
Quick Easy Chinese Vegetarian Cooking -
Easy, healthy, and delicious Chinese vegetarian cookbook package. Complete Chinese vegetarian guide with 400 pages.