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Hot & Flavorful Bean Curd
Description:
The following recipe is adopted from Kenneth Lo's fine cookbook "The Complete Encyclopedia of Chinese Cooking" published by Crescent Books New York. Ingredients may be obtained at an Oriental Food Shop Ingredients: 5-6 dried Chinese tree ears (fungi) 1 1/4 cups water 1/4 cup oil 2 tsp salted black beans, soaked for 10 minutes and drained 1/2 pound ground beef, (we use elk or deer) 4 cloves of garlic, minced 1 onion roughly chopped 2 tbsp hoisin sauce 2 tbsp soy sauce 2 tsp Chinese chili sauce, with garlic 1 tsp sugar 1/4 cup chicken broth 1 cakes bean curd, diced 2 tsp cornstarch, dissolved in 3 tbsp water 1 tsp toasted sesame oil Directions: Soak the tree ears in water for 20 minutes. Drain and reserve the water, cut bean curd in bite-size pieces. In a small bowl mix 4 tbsp of the mushroom water, the soy sauce, hoisin sauce, chili sauce, sugar, broth, and garlic. Heat the oil in a pan. Add the black beans. Stir-fry for 1 minute. Add the beef, half of the onion and the tree ears. Stir-fry for 3 to 4 minutes. Add the bean curd, pour in the mushroom water mixture and bring to a boil, simmer for 3 to 4 minutes. Sprinkle in the cornstarch mixture, the remaining onions and the sesame oil stir until thickened and the sauce clears. Serve hot with boiled short grain white rice.  Recipe Summary: Yield: 4 - 6 servings Prep Time: 45 minutes Cook Time: 15 minutes Comments: Other recipes by Casa del Rio: Finnish Baked Pancake Apricot Compote Apricot Sausage Compote Eggs Florentine Sweet Pepper Salad Hummas Greek Mountain Salad Cucumber Yogurt Salad Yogurt Dip Spanakopita Casserole Zucchini Pancakes Ken Bowling's Brisket Chocolate Pound Cake Quesadilla New Mexico Red Chile New Mexico Green Chile Sauce Burritos Pinto Beans & Refried Beans Chicos (dried Corn) Natillas (a Very Light Custard) Flan Whipped Cream For Decorating. Pumpkin Cake Chocolate Glaze | |
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