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Stuffed Bean Curd With Peas And Mushrooms
Wash and soak mushrooms in warm water for 30 minutes.
Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil.
Cover and set aside.
Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil.
Deep-fry beancurd squares until brown; drain.
Cut beancurd squares in half diagonally.
Use paring knife and spoon to make hollow pocket in beancurd.
Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch.
Deep-fry each piece until face is brown and crusty; drain.
Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot.
Bring to boil, cover, reduce heat, and simmer for 10 minutes.
Uncover, return to boil, and thicken soup slightly with cornstarch paste.
Add salt and pepper to taste.
Serve.
Stuffed Bean Curd
Put shrimp with 1 1/2 t.
Sherry or water in a bowl.
Place on rack in pot or in steamer.
Cover and steam over boiling water 10 minutes.
Finely mince shrimp, fish filler, and pork.
Add 1/2 t.
Of salt, 1 1/2 t.
Sherry or water, pepper, and water.
Stir thoroughly.
Set aside.
Cut each piece of tofu in 2 triangles.
Carefully make an insert on the cut side.
Stuff meat mixture into hole.
Heat oil in wok.
Brown tofu in oil.
Pour soy sauce, 1 1/2 t.
Sherry, stock and 1 t.
Salt onto todu.
Cook 5 minutes.
Thicken with dissolved cornstarch.
For vlc, substitute water for sherry in all cases and omit cornstarch, thinckening if desired.
[nutirtional values are incorrect due to ingredient listing.
String Bean Salad
Place the beans on a large serving platter & arrange the green & red chilies & tof cubes over the top.
In a small bowl, mix together the coconut milk, soy sauce, lime juice, sugar & chili sauce.
Just before serving, pour the dressing over the salad.
String Bean Provencal
Heat oil in dutch oven over medium heat.
Add onion and garlic; cook, covered, stirring occasionally, 8 minutes or until softened.
Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon.
Stir in the string beans.
Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.
String Bean And Onion Salad
Bring the water to a boil in a medium-sized saucepan.
Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp.
Drain the beans, place them in a glass salad bowl, and allow them to cool.
Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes.
When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.
String Bean, Lima Bean, And Corn Saute
Saute onion in oil until golden brown.
Add other ingredients and toss.
String Bean Soup (Potage Aux Haricots Verts)
Add salt to water; bring to boil.
Cook beans in boiling salted water for 40 minutes.
Add potatoes.
Cook for 15 minutes.
Fry bacon until crisp.
Remove bacon, drain on absorbent paper.
Reserve.
Brown flour in bacon fat.
Add flour-fat mixture to soup.
Cook and stir for 5 minutes.
Add pepper and bacon bits.
Garnish with sour cream.
String Bean Salad With Double Sesame Dressing
Place wok or nonstick pan over high heat for about 1 minute, or until it smokes.
Add the sesame seeds.
Turn the heat to low, and dry cook for 3-5 minutes, or until brown.
Empty onto a flat plate.
Steam the string beans 3-5 minutes, or until they have softened but still have some crunch.
Remove and plunge them into a bowl of ice-cold water.
Drain, dry, remove stems ends and place in large bowl.
To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame oil.
When thick, add the garlic, scallions, and red and yellow peppers.
Add to string beans and mix well.
Sprinkle with toasted sesame seeds.
Stir-Fry Prawns In Black Bean Sauce
In a small bowl mash together black beans, half the garlic, and ginger until mixture forms a paste.
This can also be done in an electric minichopper or small food processor.
Set aside.
Peel and devein prawns.
In a wok or large skillet over medium-high heat, saute onion in peanut oil until soft but not brown, stirring constantly.
Add remaining garlic, bok choy, bell pepper, and mushrooms.
Stir-fry for 5 minutes.
Add cabbage, snow peas, and black bean mixture.
Cover and let cook for 2 to 3 minutes.
In a small bowl mix together miso and broth.
Add to stir-fry with honey, soy sauce, and prawns.
Stir-fry until prawns turn pink.
In a small bowl mix together arrowroot and the water and add to stir-fry.
Cook until slightly thickened 3 minutes.
Serve at once.
Pass around chopped cilantro for garnish.
Stir-Fried Spinach With Fermented Bean Cheese
Quong hop, the oldest bean curd factory in the united located in south san francisco, produces a delicious fu ru.
It is packed in glass jars labeled “fu ru the cultured tufu.
” once opened, store in the refrigerator.
It will keep indefinitely.
Remove and discard the tough stems from the spinach.
Wash and rinse spinach thoroughly.
Remove excess water in a lettuce spinner.
Preheat a wok over medium heat and add the oil, ginger, garlic and salt.
When oil becomes fragrant, increase heat to high, add the spinach in large handfuls, seconds apart; stir-fry until leaves are wilted.
Mash the fu ru and mix it with the sugar.
Push the spinach aside and put the fu ru mixture in the center of the wok.
Stir together over high heat until the spinach is cooked.
Serve imme- diately.
Note.
Chinese water using the leaves and only about 2 inches of the tender hollow stems.
Stir-Fried Tofu And Bean Sprouts
Press tofu between paper towels, for about 30 minutes, to remove excess water.
Cut into 1/2 inch cubes.
Soak bean sprouts in cold water for about 15 minutes, to freshen.
Remove the stems from chiles, and slice lengthwise into thin strips.
Add them to tofu.
Diagonally slice the green onions into pieces about 1 inch long and 1/4 inch thick.
Set aside.
Mix the oyster sauce, fish sauce, and water.
Set aside.
Heat a wok, add both kinds of oil, and swirl them over the surface of the pan.
Stif-fry the garlic until it is light golden.
Add the tofu, chiles, and bean sprouts.
Stir-fry over moderate heat until the bean sprounts are crisp-tender, about 2 minutes.
Add the oyster sauce mixture and the green onions.
Stif over high heat until all the ingredients are heated through and the mixture is boiling.
Put the mixture in a serving bowl and sprinkle with pepper.
Serve immediately or keep it warm while you prepare other dishes.
Serve with lime sauce and rice.
Stir-Fried Shrimp And Bean Sprouts 2
Shell, devein and butterfly shrimp.
Leave tail segments intact.
Blanch bean sprouts.
Shred sweet pickles: crush garlic.
Mince ginger root; then combine in a cup with sherry, sugar and soy sauce.
In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste.
Heat oil.
Add salt, then garlic, and stir-fry to brown lightly.
Add shrimp; stir-fry until pinkish.
Add ginger-sherry mixture; stir-fry 1-1/2 minutes more.
Add bean sprouts and pickles and stir-fry another minute.
Stir in stock and heat quickly.
Then cook, covered, 1 to 2 minutes over medium heat.
Stir in cornstarch paste to thicken and serve at once.
Variation: for the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled; 1 pound string beans, cut in 2-inch lengths and parboiled; or 1/2 pound snow peas.
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Stir-Fried Spareribs W Black Bean Sauce
Soak fermented black beans.
Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections.
Mince garlic and scallion stalk, then mash with soaked black beans.
Combine with sherry, water and soy sauce.
Blend cornstarch, sugar, remaining soy sauce and cold water to a paste.
Heat oil to smoking; stir in salt.
Add rib sections and stir-fry until golden.
Drain off fat.
Reduce heat to medium.
Stir in black bean mixture and blend with meat about 2 minutes.
Add stock and heat quickly.
Cook, covered, over medium heat, 3 to 4 minutes.
Stir in cornstarch mixture to thicken.
Serve hot.
Variation: for the fermented black beans, substitute brown bean sauce.
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Stir-Fried Shrimp And Bean Sprouts 1
Shell and devein shrimp.
Add sherry and toss.
Let stand 10 to 15 minutes, turning occasionally.
Blanch bean sprouts.
Heat oil.
Add salt, then shrimp, and stir-fry until pinkish.
Add bean sprouts; stir-fry 1 minute more.
Add soy sauce, sugar and remaining salt.
Stir-fry 1 minute more.
Sprinkle with pepper.
Serve at once.
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Stir-Fried Pork And Bean Sprouts 2
Cut pork in thin strips or shred.
Blanch bean sprouts.
Combine soy sauce, sherry, sugar and stock.
Heat oil.
Add salt, then pork, and stir-fry until pork loses its pinkness 1 to 2 minutes.
Quickly stir in and heat soy-sherry mixture.
Then add bean sprouts and cook, covered, 2 minutes over medium heat.
Serve at once.
Variation: at the end of step 3, add 3 dried black mushrooms soaked, shredded, and 1/4 cup onion, minced.
Stir-fry until onion is translucent.
Then pick up step 4.
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Stir-Fried Shrimp And Bean Curd 2
Shell, devein and dice shrimp.
Dice bean curd.
Slice fresh mushrooms.
Shell and parboil peas.
Combine sherry, soy sauce, salt and pepper.
Heat oil.
Add shrimp and stir-fry until pink.
Remove from pan.
Heat remaining oil.
Add mushrooms; stir-fry to soften slightly.
Then add parboiled peas and stir-fry 1 minute more.
Add diced bean curd and sherry-soy mixture.
Stir-fry gently until bean curd is heated through.
Return shrimp and cook, gently stirring, to reheat and blend flavors about 1 minute.
Serve at once.
Variations:.
In step 1, toss the shrimp in 1 tablespoon sherry.
Let stand 10 to 15 minutes, turning occasionally.
In step 3, stir-fry shrimp 1/2 minute; then add sherry-soy mixture and stir fry until shrimp turns pink.
In step 5, add 1/2 cup stock with bean curd and simmer, covered, to heat through.
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Stir-Fried Shrimp W Deep-Fried Bean Curd
Shell and devein shrimp.
Sprinkle with sherrt and let stand 10 to 15 minutes, turning occasionally.
Cut bean curd in 1-inch cubes.
Cut scallion in 1/2-inch sections.
Crush garlic.
Meanwhile heat oil.
Add bean curd cubes to oil, several at a time, and deep-fry until golden.
Drain on paper toweling.
Heat remaining oil.
Add salt, then garlic and scallions; stir-fry a few times.
Add shrimp and stir-fry until pinkish.
Quickly stir in soy sauce and sugar to blend; then cook, covered, 1 to 2 minutes over medium heat.
Return bean curd, stirring gently, only to heat through.
Serve at once.
Variations:.
For the bean curd, substitute 4 slices slightly stale white bread.
Remove crusts, cut in cubes, then deep-fry until golden.
In step 5, omit the soy sauce.
Add 3 tablespoons catsup and a pinch of salt with the sugar.
Stir-fry with the shrimp 2 minutes; then pick up step 6.
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Stir-Fried Pork And Bean Sprouts 1
Cut pork in thin strips, or shred.
Mince ginger root, then combine with soy sauce, sherry and sugar.
Add mixture to pork and toss.
Blanch bean sprouts.
Heat oil.
Add pork and stir-fry until lightly browned about 2 to 3 minutes.
Remove from pan.
Heat remaining oil.
Add salt, then bean sprouts and stir-fry 1 minute.
Sprinkle with remaining soy sauce.
Stir-fry about 1 minute more.
Return pork and stir-fry to reheat and blend flavors about 1 minute.
Serve at once.
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Stir-Fried Shrimp And Bean Curd 1
Shell and devein shrimp.
Mince ginger root and scallion; then add to shrimp, along with sherry.
Let stand 10 minutes, turning occasionally.
Meanwhile cut each bean curd cake first in half, then in 4 slices.
Blend cornstarch and cold stock to a paste.
Heat oil.
Add bean curd; stir-fr-y gently until lightly browned.
Remove from pan.
Heat remaining oil.
Add shrimp and stir-fry until pinkish.
Sprinkle with soy sauce, sugar and salt; stir-fry 1/2 minute more to blend.
Stir in cornstarch paste to thicken.
Then return bean curd and stir in gently to reheat.
Serve at once.
Variations:.
In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt.
In step 3, add to the hot oil 1/2 leek stalk, minced; then add the bean curd.
In step 4, for the soy sauce, substitute sherry.
In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips.
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Stir-Fried Pork And Bean Curd
Cut pork and bean curd cakes in 1/2-inch cubes.
Slice onion thin; crush garlic.
In one cup combine sugar, soy sauce and sherry.
In another,blend cornstarch and cold water to a paste.
Heat oil.
Add salt, then garlic and brown lightly.
Add pork and stir-fry until it loses its pinkness about 2 to 3 minutes.
Stir in sugar-soy mixture.
Add onion and stir-fry a few times.
Gently stir in bean curd to heat through or cook, tilting pan, to avoid breaking bean curd.
Add stock and heat quickly.
Cook, covered, over medium heat until done about 2 to 3 minutes.
Transfer pork and bean curd cubes to a warm serving platter.
Reheat liquids in pan and stir in cornstarch paste to thicken.
Pour sauce over pork and bean curd and serve at once.
Variations: slice the pork thin against the grain.
Cut each bean curd cake, first in half, then in thirds.
For the onion, substitute 1/4 cup scallions, cut in 1/2-inch sections.
Omit the sugar-soy mixture.
In step 4, add with bean curd and scallions, 1 tablespoon brown bean sauce, mashed.
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