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
Vegetables:
1 1/2 tbsp. cooking oil
6 small dried red chiles
4 large 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
Parboil 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.