Bean Curd With Chinese Parsley Recipes

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BEAN CURD WITH CHINESE PARSLEY



Bean Curd with Chinese Parsley image

Number Of Ingredients 8

2 hot italian peppers
1/2 red bell pepper
1 teaspoon cornstarch
2 tablespoons oils
1/4 teaspoon salt
1/2 pound medium bean curd, cubed
1 tablespoon soy sauce
1/2 cup parsley chinese, chopped

Steps:

  • Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot.

Nutrition Facts : Nutritional Facts Serves

PEKING-STYLE FRIED BEAN CURD



Peking-Style Fried Bean Curd image

From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.

Provided by Recipe Junkie

Categories     Soy/Tofu

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package bean curd (use three pieces)
1/2 cup flour
1 egg, beaten
1 tablespoon chopped green onion
1 tablespoon chopped gingerroot
1 teaspoon cooking wine or 1 teaspoon sherry wine
1 teaspoon salt
1 teaspoon sesame oil
1/2 cup stock

Steps:

  • Cut the bean curd into 1/2 inch slices.
  • Before frying, coat with flour then dip into the egg.
  • Heat the wok then add 2 T oil.
  • Arrange the slices of bean curd evenly on the bottom of the wok.
  • Fry over medium heat for about 1 minute, or until golden brown.
  • Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
  • Pierce the bean curd with a fork to allow the liquid to seep through.
  • Turn heat to low and cook until the liquid is absorbed by the bean curd.
  • Shrimp's eggs may be added to this dish if desired.

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