Name: Simple Beancurd and Mushroom Stir-Fry
Yield: Serves 2–4
Cuisine: China
Ingredients: 2 garlic cloves, crushed; 4 tablespoons oil, preferably groundnut; 225 g (8 oz) small whole button mushrooms; ¼ teaspoon salt; 1 tablespoon dark soy sauce; 2 tablespoons rice wine or dry sherry; 450 g (1 lb) firm beancurd; 2 tablespoons sugar; 2 tablespoons vegetable stock; 2 spring onions, diagonally sliced

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

In this healthy family dish, the lightly fried beancurd with a slightly crispy surface sets off the texture of the braised mushrooms perfectly. Remember to fry the delicate beancurd squares gently. This dish reheats well and is even better the second day, although of course some of the crispness will be lost.