My mother was an expert at preparing economical and nutritious meals – and quickly. With her wok and a supply of beancurd, she had the essentials of such meals. In this recipe, mushrooms add their smoky flavour and unique texture to the beancurd and rice. Such a dish indicates how delicious pure vegetarianism can be. It may also be paired with another vegetable platter to make a fully-rounded dinner.
Cook the rice according to the Steamed Rice recipe at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.
Soak the dried mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Cut the beancurd into
Heat a wok or large frying-pan over a high heat until it is hot. Add the
© 1996 Ken Hom. All rights reserved.