1 tbsp. each minced ginger and scallion

14 oz. cooked bamboo shoots, diced

6 dried mushrooms soaked in water cut into cubes

1 lb. bean curd rolls 1/2 oz. green soy beans

2 tbsp. soy sauce 1 tsp. sugar

1 cup clear broth

2 tbsp. cornstarch

1/2 oz. crushed fried peanuts

1 lb. bean curd

1 cup vegetable oil

1 egg

2 tbsp. flour

1/2 lb. Chinese cabbage To Prepare:

1. Fry minced ginger and scallion, with bamboo shoots, mushrooms, bean curd roll, green soy beans and add 2 tbsp. soy sauce, sugar, broth and cornstarch. Mix thoroughly. Add peanuts to the mixture.

2. Cut bean curd into 7 cm. long 3 cm. thick pieces and fry until it turns golden brown. Cut slits in the bean curd pieces and stuff with the filling. Mix egg and flour into a paste. Dip bean curd pieces into the paste and fry.

3. Put cabbage, broth, soy sauce, sugar, vegetable oil, ginger and scallion with bean curd and simmer for 10 minutes. Serve.


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