Bamboo Shoots With Bean Curd Recipe #360150
This is another easy side dish to have with your Chinese night dinners.
Note: if using fresh Bamboo Shoots boil in water for 30 minutes.
Also soak mushrooms in wram water for 20 minutes
by daisygrl64
1¼ hours | 1 hour prep
SERVES 4 -6
- 1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
- 1 lb firm tofu, cut into 1 inch squares
- 3 dried Chinese mushrooms, soaked in warm water for 20 minutes
- 2 ounces baby bok choy
- 1 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 1 pinch black pepper
- vegetable oil or peanut oil (for deep frying)
- squeeze out water from mushrooms and finely slice them.
- blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
- heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
- remove oil from wok, and add 1 tablespoon of oil, heat until hot.
- add mushrooms, bok choy, stir.
- add bean curd, bamboo shoots, oyster sauce, and soy sauce.
- heat through.
- add pinch of black pepper, and serve.
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5 stars