Bean Curd With Oyster Sauce Recipe
Servings: 4
Ingredients
- 8 ounce Bean curd, (225g)
- 4 ounce Fresh mushrooms, (113g)
- 6 x Green onions
- 3 stalk celery
- 1 x Red or possibly green pepper
- 2 Tbsp. Vegetable oil, (30ml)
- 1/2 c. Water, (125ml)
- 1 Tbsp. Cornstarch, (15ml)
- 2 Tbsp. Oyster sauce, (30ml)
- 4 tsp Dry sherry, (20ml)
- 4 tsp Soy sauce, (20ml)
Directions
- ( Everything should be prepared before cooking)
- 1.Cut bean curd into 1/2 inch (1.5cm) cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch (2.5cm) pcs. Cut celery into 1/2 inch
- (1.5cm) diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch (1.5cm) chunks.
- 2.Heat 1 Tbsp. (15ml) of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, till light brown, 3 min. Remove from pan.
- 3.Heat remaining 1 Tbsp. (15ml) oil in wok over high heat. Add in mushrooms, onions, celery and pepper, Stir fry for 1 minute.
- 4.Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mix in wok.
- Cook and stir till liquid boils. Cook and stir 1 minute longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 63 | 58% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 574mg | 24% |
| Potassium 289mg | 8% |
| Total Carbs 8.64g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.94g | 2% |
| Protein 2.14g | 3% |
