RisaG posted 01-01-99
* Exported from MasterCook *
Braised Bean Curd with Walnuts
Recipe By : Culinary Journey Through China by Martin Yan
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup frozen lima beans -- thawed
1 14 oz packag firm or extra-firm tofu -- drained
SAUCE:
1/2 cup vegetable broth
1 tbsp regular soy sauce
1 tbsp dark soy sauce
1 tsp chili garlic sauce
1 tsp sesame oil
1 tsp sugar
VEGETABLE PART OF RECIPE:
1 1/2 tbsp cooking oil
6 small dried red chiles
4 lg white button mushrooms -- sliced or shiitake
1/2 cup straw mushrooms
1 5 oz can sliced water chestnuts -- drained and diced
1/4 cup carrots -- diced
1 1/2 tsp cornstarch dissolved in 1 tbsp water
3/4 cup walnut halves -- toasted
Par boil lima beans in a pot of boiling water for 3 minutes; drain.
Cut tofu into 1/2" cubes.
Combine sauce ingredients in a bowl; set aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add chiles and cook, stirring, until fragrant, about 10 seconds.
Add lima beans, tofu, all mushrooms, water chestnuts and carrots; stir fry
until carrots are crisp tender, about 1-1/2 minutes.
Add sauce and bring to a boil. Add cornstarch solution and cook, stirring,
until sauce boils and thickens. Add walnuts and toss to coat.