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| Braised Chinese vegetables |
ingredients
- 15g/1⁄2oz dried Chinese mushrooms
- 225g/8oz firm tofu, cubed
- 50ml/2fl oz vegetable oil
- 75g/3oz straw mushrooms
- 75g/3oz sliced bamboo shoots,
- drained
- 50g/2oz mangetout, topped
- and tailed
- 175g/6oz Chinese leaves such as
- pak choi, shredded
- 1 teaspoon salt
- 1⁄2 teaspoon soft brown sugar
- 1 tablespoon light soy sauce
serves 4
- Soak the Chinese mushrooms in cold water for 20–25 minutes, then drain, discarding any hard stalks.
- Harden the tofu pieces by putting them in a wok of boiling water for about 2 minutes. Remove and drain.
- Tip the water out of the wok, and wipe dry. Heat the oil in the wok, and lightly brown the tofu pieces on both sides. Remove with a slotted spoon and drain on kitchen paper.
- Stir-fry the vegetables in the wok for 11⁄2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2–3 minutes. Serve immediately.
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