This is a straightforward vegetarian dish, quick and easy to make. It takes hut a few minutes of cooking time in the wok. The sweet and sour flavouring gives depth and zest to this colourful mixture of vegetables. Serve this as a side dish or a main vegetarian course.
Cut the beancurd into
Peel the cucumber, slice it in half lengthways and, using a teaspoon, remove the seeds. Then cut the cucumber into
Heat the oil in a deep-fat fryer or large wok until it almost smokes, then deep-fry the beancurd cubes in two batches. When each batch of beancurd cubes is lightly browned, remove and drain well on kitchen paper.
Drain most of the oil from the wok, leaving
© 1996 Ken Hom. All rights reserved.