What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403660 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Guizhou Sprouts

Vegetables, also Vegetarian Foods

Guizhou Sprouts
½ pound fresh soy bean sprouts, tails discarded
1 pound firm doufu, cut into thin one-inch squares
1 Tablespoon vegetable oil
3 scallions, angle sliced
1 teaspoon coarse salt
1 small chili pepper, seeds discarded, and slivered
1 Tablespoon dark soy sauce
1 Tablespoon sesame oil
½ teaspoon freshly ground Sichuan peppercorns

1. Simmer the sprouts for two minutes, then drain.
2. Next, simmer doufu pieces stirring very gently so they do not break apart, then drain them.
3. Heat a wok or fry pan, add the vegetable oil and the scallion pieces, and stir-fry half a minute before adding the salt, chili pepper slivers, soy sauce, sesame oil, and the Sichuan peppercorns and stir-fry for two minutes, then serve in a pre-heated bowl.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720