BAMBOO SHOOTS WITH BEAN CURD

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Bamboo Shoots With Bean Curd image

This is another easy side dish to have with your Chinese night dinners. Note: if using fresh Bamboo Shoots boil in water for 30 minutes. Also soak mushrooms in wram water for 20 minutes

Provided by daisygrl64

Categories     Greens

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
1 lb firm tofu, cut into 1 inch squares
3 dried Chinese mushrooms, soaked in warm water for 20 minutes
2 ounces baby bok choy
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 pinch black pepper
vegetable oil (for deep frying) or peanut oil (for deep frying)

Steps:

  • squeeze out water from mushrooms and finely slice them.
  • blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
  • heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
  • remove oil from wok, and add 1 tablespoon of oil, heat until hot.
  • add mushrooms, bok choy, stir.
  • add bean curd, bamboo shoots, oyster sauce, and soy sauce.
  • heat through.
  • add pinch of black pepper, and serve.

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