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2 tablespoons Wooden ears, dried
1 cake Bean curd (tofu)
100 g French beans or snow peas
100 g Cabbage or broccoli
100 g Baby corn or bamboo shoots
100 g Carrots
4 tablespoons Oil
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Light soy sauce
1 teaspoon Cornflour mix with 1
tablespoon cold water
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Method :
Soak the Wooden Ears in
water for 25 minutes, rinse them and discard the hard roots, if
any. Cut the bean curd into
about 12 small pieces and harden the pieces in a pot of lightly
salted boiling water for 2-3 minutes. Remove and drain. Trim the French (green)
beans or snow peas. Leave whole if small, cut
in half if large. Cut the vegetables into
thin slices or chunks. Heat about half of the oil
in a flameproof casserole or saucepan. When hot, lightly brown
the bean curd on both sides. Remove with a slotted
spoon and set aside. Heat the remaining oil and stir-fry the rest
of the vegetables for about 1.5 minutes. Add the bean curd pieces,
salt, sugar and soy sauce and continue stirring to blend
everything well. Cover, reduce the heat and
simmer for 2-3 minutes. Mix the cornflour with
water to make a smooth paste, pour it over the vegetables and
stir. Increase the heat to high
just long enough to thicken the gravy. Serve hot. |
