- 8 ounces [227 g] bean curd
- 4 ounces [113 g] fresh mushrooms
- 6 green onions
- 3 stalks celery
- 1 sweet red or green pepper
- 2 tablespoons [30 mL] vegetable oil
- 1/2 cup [125 mL] water
- 1 tablespoon [15 mL] cornstarch
- 2 tablespoons [30 mL] oyster sauce
- 4 teaspoons [20 mL] dry Sherry
- 4 teaspoons [20 mL] soy sauce
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- Cut bean curd into 1/2-inch [1.3-cm] cubes.
- Clean and slice mushrooms.
- Cut green onions into 1-inch [2.5-cm] pieces.
- Sllice celery into 1/2-inch [1.3-cm] diagonal slices.
- Remove membranes, seed cut sweet pepper into 1/2-inch [1.3-cm] chunks.
- Heat 1 tablespoon [15 mL] of the oil into a wok, over high heat.
- Fry bean curd cubes in hot oil stirring gently until lightly browned, for 3 minutes.
- Remove from pan.
- Heat remaining 1 tablespoon [15 mL] of oil into the wok, over high heat.
- Add mushroom slices, green onion pieces, celery slices and sweet red or green pepper chunks.
- Stir-fry for 1 minute.
- Return bean curd cubes to wok.
- Toss lightly to combine.
- Mix together water, cornstarch, oyster sauce, sherry and soy sauce.
- Pour all over bean curd mixture.
- Cook stirring until boiling.
- Cook, still stirring, for 1 more minute.
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