- ½ cup hoisin sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon shaosing wine or dry sherry
- 1 teaspoon sesame oil
- salt
- freshly ground black pepper
- ½ lb. tofu, medium
- ¼ lb. fresh mushrooms
- 1 clove garlic, peeled
- 2 slices ginger, quarter-sized
- 4 tbsp vegetable oil
- ¾ cups bamboo shoots, cut into 3/4" cubes
- 3 tbsp peanuts, dry-roasted unsalted
- 2 tbsp scallions, finely sliced
ingredients
directions
1. Mix together the hoisin sauce, soy sauce, wine, sesame oil, 1/2 tsp salt, black pepper, and 1/2 cup water in a bowl. |
2. Cut the tofu into 3/4-inch dice. |
3. Wipe off the mushrooms and, depending upon their size, halve or quarter them so that they are about the same size as the bean curd. |
4. Cut the clove of garlic into fine slivers. |
5. Cut the slices of ginger into slivers. |
6. Heat a wok over a medium flame. Put in 2 tbls of oil and half of the garlic and ginger. Stir for 5 seconds. Put in the mushrooms. Stir-fry for 30 seconds. Sprinkle about 1/8 tsp salt over the mushrooms. Stir once and then remove them and keep in a bowl. Wipe out the wok. |
7. Add 2 more tbls of oil to the wok. Put in the remaining garlic and ginger. Stir for 5 seconds. Put in the bamboo shoots and stir-fry for 30 seconds. Put in the hoisin sauce mixture and bring to a simmer. Put in the tofu and bring to a simmer again. Turn down the heat and simmer very gently for 5 minutes, stirring now and then. Put back the mushrooms and add the peanuts as well. Stir. Heat through and empty into serving dish. Garnish with the scallions. |
Categories
Chinese, Vegetarian Dishes
