Bamboo Shoots With Bean Curd Recipes
BEAN CURD HOME STYLE: MEAT-FREE AND DELICIOUS
Provided by Meredith James
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Boil the rehydrated bean curds in water for about 10 min (or according to the package instructions).
- Mix soy/ doubanjiang sauce, honey, chili flakes, pepper, garlic, and ginger in a separate bowl.
- Pat the boiled curds dry and cut them into 2-in long strips.
- Bring the sesame oil to medium heat in a frying pan or wok. Add the curd strips and fry for 2-3 min, until lightly golden. Then add the spice mix and bamboo shoots and fry for another 2-3 min, until fragrant. Done, the home-style tofu is ready to serve!
Nutrition Facts : ServingSize 4
DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 30m
Yield 4 to 6 servings if part of a meal of several courses
Number Of Ingredients 20
Steps:
- Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
- Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
- Add pork, and stir-fry 2 minutes.
- Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
- Add stock, cover and boil 2 minutes.
- Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
BAMBOO SHOOTS WITH BEAN CURD
This is another easy side dish to have with your Chinese night dinners. Note: if using fresh Bamboo Shoots boil in water for 30 minutes. Also soak mushrooms in wram water for 20 minutes
Provided by daisygrl64
Categories Greens
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- squeeze out water from mushrooms and finely slice them.
- blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
- heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
- remove oil from wok, and add 1 tablespoon of oil, heat until hot.
- add mushrooms, bok choy, stir.
- add bean curd, bamboo shoots, oyster sauce, and soy sauce.
- heat through.
- add pinch of black pepper, and serve.
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