Stir Fried Vegetables Recipe

Stir-Fried "Kau-fu" with Assorted Vegetables Recipe

cooking times: 10 minutes

Ingredients

4 sections "Kau Fu"

3 cup oil for frying

6 1-inch sections green onion

6 slices ginger root

1/4 cup pre-softened Chinese black mushrooms, halved}(1)

1/4 cup pre-softened tiger lilies, tied into knots}(1)

1/2 cup pre-softened wood ears, halved}(1)

1/2 cup pre-cooked sliced bamboo shoots}(1)

1 cup sliced pressed bean curd}(1)

1/2 tablespoon rice wine

2 cup water}(2)

3 tablespoon soy sauce}(2)

1 teaspoon MSG}(2)

2 teaspoon sugar}(2)

1/4 teaspoon black pepper}(2)

1/2 tablespoon sesame oil}(2)

Method

• Cut "kau fu" into '/4 -inch slices. Heat oil for deep-frying; deep-fry "kau fu" until golden brown;
  remove and drain. Cook "kau fu" 3 minutes in boiling water to remove excess oil; remove and drain.

• Heat pan and 4 tablespoon oil; stir-fry green onion and ginger until fragrant; add (1) and stir-fry

• 1 minute over high heat; add rice wine, (2) and "kau fu" slices. Turn heat to low and cook 10 minutes until liquid is almost dry; remove to serving plate and serve.
  *" Kau fu" is a spongy-type of ingredient made from wheat gluten, which may be stored for a long time.

• It may be purchased at a Chinese grocery store where bean curd is sold.

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