Braised Chinese Vegetables
POSTED: 2:57 pm HST September 5, 2006
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You can add or substitute other vegetables- whatever tastes good to you.Ingredients: 4 TBS peanut oil 2 TBS light soy sauce 1 1/2 TBS brown sugar a few drops of sesame oil 1/3 package of tofu, cut into cubes a handful of mushrooms, sliced or cut into quarters a handful of sugar snap peas 1/2 cup of Chinese fungus (I got this in Chinatown. They come dried. You have to soak in warm water for 15 minutes) 1/2 cup bamboo shoots 6 ounces bok choy, sliced Instructions:
- Begin by boiling the tofu in water for a few minutes to "firm" it up. Drain well and set aside.
- Make your sauce by combining the soy sauce and sugar in a small bowl.
- Heat 3 TBS of the peanut oil in your wok and brown the tofu. Drain and set aside.
- Remove the excess oil. Add 1 TBS fresh peanut oil. Add the mushrooms, snap peas, fungus, and bamboo shoots, and then the bok choy. Stir fry for a few minutes until vegetables are done but crunchy. Add the tofu. Add the sauce. Cover and allow to braise over low heat for several minutes. Add a few drops of sesame oil and serve.
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