Mushrooms and Deep-Fried Bean Curd Over Lettuce

Name: Mushrooms and Deep-Fried Bean Curd Over Lettuce
Cuisine: Chinese
Ingredients: Lettuce; Dau fu pok or yau dau fu; Dau fu pok or yau dau fu; Mushrooms, either dried and soaked, or fresh; of any sort e.g. button, black, or straw; Mushrooms, either dried and soaked, or fresh; of any sort e.g. button, black, or straw; Mushrooms, either dried and soaked, or fresh; of any sort e.g. button, black, or straw; Mushrooms, either dried and soaked, or fresh; of any sort e.g. button, black, or straw; (Seahair, faat choi, soaked and drained); (Seahair, faat choi, soaked and drained); (Oyster sauce); Ginger, soy sauce, white pepper; Ginger, soy sauce, white pepper; Ginger, soy sauce, white pepper

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

Lettuce
Dau fu pok or yau dau fu
Mushrooms, either dried and soaked, or fresh; of any sort e.g. button, black, or straw

Asia
China
Side dish
Vegan

Method

Parboil lettuce and mound on serving dish. In hot oil, fry mushrooms until fragrant, then add pieces of deep-fried bean curd, ginger, and seahair if handy. Toss and cook for 1 minute. Add water or light stock to a depth of ½ inch; season with oyster sauce and/or soy sauce and white pepper; cover and simmer 5 to 10 minutes. When ready to serve, adjust seasoning, thicken sauce with cornstarch, (a