Tasty Bean Curd

Recipe Ingredients

1/2 lb	227g / 8oz	Flat noodles
3 tablespoons	45ml	Oil
1 tablespoon	15ml	Onion - sliced (small)
1 cup	146g / 5.1oz	Sliced broccoli
1 cup	237ml	Sliced mushrooms
1/2 cup	118ml	Sliced water chestnuts
1/2 cup	118ml	Sliced bamboo shoots
1 cup	160g / 5.6oz	Bean sprouts
2		Garlic cloves - chopped
1 teaspoon	5ml	Ginger - chopped
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Brown sugar
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Sesame oil
1 1/2 lbs	681g / 24oz	Bean curd - cubed
2 teaspoons	10ml	Sesame seeds
2 tablespoons	30ml	Cashew nuts
2 tablespoons	30ml	Green onions - chopped
2 tablespoons	30ml	Green peppers - chopped

Recipe Instructions

Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.

Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm.

Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Source:
Cooking Light, June 1994, page 121

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