Peking-Style Fried Bean Curd
"From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (16 ounce) package bean curd (use three pieces)
- 1⁄2 cup flour
- 1 egg, beaten
- 1 tablespoon chopped green onion
- 1 tablespoon chopped gingerroot
- 1 teaspoon cooking wine or 1 teaspoon sherry wine
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1⁄2 cup stock
directions
- Cut the bean curd into 1/2 inch slices.
- Before frying, coat with flour then dip into the egg.
- Heat the wok then add 2 T oil.
- Arrange the slices of bean curd evenly on the bottom of the wok.
- Fry over medium heat for about 1 minute, or until golden brown.
- Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
- Pierce the bean curd with a fork to allow the liquid to seep through.
- Turn heat to low and cook until the liquid is absorbed by the bean curd.
- Shrimp's eggs may be added to this dish if desired.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio
