Tasty Bean Curd

Course : Chinese
Serves: 2
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1/2 pound flat noodles
3 tablespoons oil
1 small onion -- sliced
1 cup sliced broccoli
1 cup sliced mushrooms
1/2 cup sliced water chestnuts
1/2 cup sliced bamboo shoots
1 cup bean sprouts
2 cloves garlic -- chopped
1 teaspoon ginger -- chopped
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 1/2 pounds bean curd -- cubed
2 teaspoons sesame seeds
2 tablespoons cashew nuts
2 tablespoons green onions -- chopped
2 tablespoons green peppers -- chopped

Preparation / Directions:

Heat a pot of salted water and boil the noodles until tender. Rinse, drain and keep warm on a serving dish. Heat oil in a wok and stir fry onion, broccoli, mushrooms, water chestnuts and bamboo shoots for 2 minutes. Add bean sprouts and fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil and fry ginger and garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry and sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles and vegetables. Keep warm. Add a little more oil to the wok and fry the sesame seeds, nuts, green onion and pepper till the nuts begin to brown. Use a garnish for the rest of the meal. Jack Santa Maria, "Chinese Vegetarian Cookery"

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