Wednesday, August 19, 2009

Assorted Doufu

4 pcs Beancurd
1 pc Green Pepper
1 pc Red Pepper
120 g Lean Pork
5 pcs Dry Black Mushrooms


2 tbsp Salt
1 tbsp Cornflour
2 tbsp Light Soy Sauce


1 tbsp Spicy Bean Paste
2 tbsp Chopped Spring Onion
1/2 tbsp Sugar
3 tbsp Cornflour Solution

1) Clean and slice the lean pork, marinate with seasoning

2) Parboil the sliced pork 1/2 minute in hot oil, dish up

3) Remove seeds of green and red pepper, cut into small pieces

4) Soak the dry black mushrooms, shred, cut beancurd into thick slices

5) Heat wok with 2 tbsp of oil, fry both sides into golden by slow heat, dish up

6) Heat same wok with 1 tbsp of oil in high heat, add sauce

7) Add approx. 5 tbsp of water, then fired beancurd, stir and mix well

8) Pour in red and green pepper, stir again, then add sliced pork

9) Stir fry well, cover lid and cook for a while, add cornflour solution, serve


tbsp - table spoon

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