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Rice, Noodles, and Other Grain Foods
½ pound firm doufu, cut into one-inch thin pieces
1 cup chicken broth
3 Tablespoons cloud ear mushrooms, broken up, soaked until soft, then drained, water discarded
3 Tablespoons dried lily flowers, soaked until soft, then the water discarded
1 cup vegetable oil
10 gluten balls, each cut in half
3 slices fresh ginger
1 teaspoon thin soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon oyster sauce
2 teaspoons granulated sugar
1 Tablespoon cornstarch
1. Simmer doufu pieces in the chicken broth for one hour.
2. Add cloud ear mushrooms and lily flowers (also
called lily buds) for thirty minutes more, then drain and
discard this water.
3. Heat the oil in a wok or fry pan and fry the gluten ball
pieces until golden (about five minutes) then drain and
set aside for another use.
4. Reheat the pan with two tablespoons of oil, add ginger
and stir two or three times, then add doufu and stir-fry
for two minutes. Next add both soy sauces and oyster
sauce, sugar, and cornstarch mixed with one tablespoon
of cold water. Stir until thickened, and transfer it to a
pre-heated bowl, and serve.