- 1 pound [454 g] extra firm bean curd [fine herbs preferably]
- 1/4 cup [60 mL] oil [+ if needed]
- 1/2 cup [125 mL] soy sauce
- 2 celery stalks, diced
- 1/2 sweet green pepper, diced
- 1/2 sweet red pepper, diced
- 2 large white onions, chopped
- 3 tablespoons [45 mL] liquid vegetable broth concentrate
- Celery salt
- Salt
- Pepper
- Basil
- Boiling water
- 1 teaspoon [5 mL] ginger
- Freshly chopped parsley
- 3 tablespoons [45 mL] cornstarch
- A little cold water
- Boiled basmati rice
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- To dry, press bean curd with a dry cloth; cut into squares or triangles.
- Into a large casserole, brown bean curd pieces into hot oil until golden brown.
- Pour in half of soy sauce; remove all from casserole.
- Reserve.
- If needed, add a little more oil to casserole; brown celery, sweet green and red pepper dices and chopped onions; sprinkle with liquid vegetable broth concentrate.
- Season with a little celery salt, a little salt, a little pepper and a pinch of basil.
- Stir-fry vegetables for a few minutes, until 'al dente'; cover vegetables with boiling water.
- Add remaining soy sauce, ginger and a little freshly chopped parsley.
- Meanwhile, into a small bowl, mix together cornstarch and a little cold water.
- Stir into vegetable mixture.
- Once thickened enough, delicately stir in reserved bean curd pieces.
- Serve, over boiled basmati rice.
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