|
bok Choy With Bean Curd 1 Pound Bean Curd (tofu)
4 Medium Stalks Bok Choy
4 Scallions (with Tops)
1/4 Cup Vegetable Oil
1 (4 Ounce) Can Button Mushrooms, Drained (reserve Liquid)
3 Tablespoons Oyster Sauce
1/2 Teaspoon Instant Chicken Bouillon
1 Tablespoon Cold Water
1 Tablespoon Cornstarch cut Bean Curd Into 3/4-inch Cubes; Drain Thoroughly. Cut Bok Choy (with Leaves) Into 1/4-inch Slices. Cut Scallions Into 2-inch Pieces. Heat 2 Tablespoons Of The Oil In Wok Or 10-inch Skillet Over Medium-high Heat Until Hot. Cook Bean Curd, Stirring Carefully, 3 To 5 Minutes. Remove Bean Curd. Add Remaining Oil And The Bok Choy To Wok; Stir-fry Over Medium-high Heat 2 Minutes. Add Mushrooms. Add Enough Water To Reserved Liquid To Measure 1/2 Cup. Stir Liquid, The Oyster Sauce And Bouillon Into Vegetables; Heat To Boiling. mix Water And Cornstarch; Stir Into Vegetable Mixture. Cook And Stir Until Thickened, About 1 Minute. Stir In Bean Curd And Scallions. Heat Until Hot. |
|
