Braised Chinese Vegetables Recipes

Ingredients :

5-6 dried Chinese mushrooms, soaked in water for 20-25 minutes

8 oz firm tofu

4 tbsp vegetable oil

4 oz carrots, sliced

4 oz mangetout, trimmed

4 oz Chinese leaves, sliced

4 oz canned sliced bamboo shoots or whole baby corns

1 tsp sugar

1 tbsp light soy sauce

1 tsp cornflour mixed to a smooth paste with 1 tsp cold water

salt

1 tsp sesame seed oil (optional)

1. Drain the mushrooms, discard the hard stalks, rinse, cut the flesh into small slices.
2. Cut the tofu into about 24 small pieces, put in a saucepan of lightly salted boiling water for 2-3 minutes, to become firm, drain.
3. Heat half of the oil in a flameproof casserole or heavy-based saucepan until hot.
4. Add the tofu and fry until lightly browned on both sides.
5. Remove the tofu, then heat the remaining oil in the pan.
6. Add the vegetables and stir-fry for 1-2 minutes.
7. Return the tofu to the pan, add 1 tsp of salt, sugar, soy sauce and stir well.
8. Cover, reduce the heat and braise for 2-3 minutes.
9. Pour the cornflour paste over the vegetables and stir.
10. Increase the heat to high to thicken the sauce, sprinkle in the sesame seed oil, if using.
11. Ready to serve.

Serves 4

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here