Stir-Fried Dried Bean Curd with Enoki Mushroom & French Bean

Tested Recipe Adapted from Patsie Cheong’s Delectable Mixed Rice Recipes

Stir-Fried Dried Bean Curd with Enoki Mushroom & French Bean

Ingredients:

2 packets enoki mushroom

300g French bean

50g carrot (sliced)

2 pieces dried bean curd (tau kua, sliced)

300g shelled shrimp

Some potato flour solution

Seasonings:

2 tbsp abalone sauce

1 tbsp light soy sauce

Some salt and pepper

½ cup stock

Preparation Instructions:

  1. Trim off the bottom stem of enoki mushroom, rinse and drain well. Rinse French bean and cut into sections.
  2. Heat up 3 tbsp of oil in a pan, pan-fry dried bean curd until both sides turn golden brown. Remove.
  3. In the same pan, stir-fry shrimp until cooked.
  4. Add in enoki mushroom, French bean, carrot and dried bean curd, stir-fry evenly.
  5. Pour in seasonings and stir well. Thicken the gravy with flour solution and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s