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Fried Bean Curd

Vegetables, also Vegetarian Foods

Fried Bean Curd
1 Tablespoon vegetable oil
3 Tablespoons minced bamboo shoots
3 Tablespoons soaked bamboo pith, minced
1 teaspoon thin soy sauce
1/2 teaspoon coarse salt
1/8 teaspoon ground black pepper
1 Tablespoon soaked tangerine peel, minced
3 Tablespoons straw mushrooms, minced
1/4 red bell pepper, minced
1 pound soft bean curd
1 Tablespoon water chestnut, arrowroot, or all-purpose flour
1 Tablespoon cornstarch
1 teaspoon of sa cha or another hot sauce
1/4 cup vegetable oil
1. Heat wok or fry-pan, add the tablespoon of vegetable oil and then the pieces of bamboo shoot and bamboo pith and stir-fry for one minute. Remove from the pan and set aside.
2. Add soy sauce, salt, and pepper to the fried items and stir well; then add the tangerine peel, mushrooms, and the bell pepper pieces and set aside.
3. Mash the bean curd and mix in the flour and cornstarch, and then the hot sauce. Mix this with the other ingredients and stir well.
4. Heat half of the rest of the vegetable oil and drop two tablespoons of the entire mixture in and fry first on one side then the other, flattening somewhat early in the frying process. Fry each side until golden brown, remove and drain, and repeat until all are fried. Then serve.

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