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Ingredients :
2 tablespoons dried wooden ears
1 cake bean curd
100 g snow peas
100 g broccoli
100 g bamboo shoots
100 g carrots
4 tablespoons cooking oil
Salt according to taste
1 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon cornflour, to mix with 1
tablespoon cold water
Method :
Soak the
wooden ears in
warm water for about 20 minutes, rinse them and remove the hard roots
with a kitchen knife. Cut the bean curd into about 12 small pieces and
dip the pieces in a pot of slightly
salted boiling water for 3 minutes. This process should harden the
bean curd a little. Remove and drain.
Trim the snow peas. Leave whole if small, cut
in half if too large. Cut the vegetables into
thin slices or chunks based on your preference. Heat up a wok or
saucepan and add the cooking oil. When hot, add the bean curd and lightly brown
them on both sides. Remove with a slotted
spoon and set aside.
Heat the remaining cooking oil and
stir-fry the rest of the vegetables for about 2 minutes. Add the bean curd pieces
back,
salt, sugar and light soy sauce and keep stirring to mix
everything well. Cover with a lid, reduce the heat and
simmer for 2-3 minutes. Make a smooth paste by adding the water
into the cornflour, pour it over the vegetables and
stir. Increase the heat to high
just long enough to thicken the gravy. Serve hot with steamed
white rice. |