Deep Fried Bean Curd With Dried Shrimp Sauce Recipes

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.

Steps:

• 1. Soak dried shrimp.2. Deep-fry bean curd as in "Deep Fried Bean Curd Stir Fried with Mushrooms and Broccoli" recipe. Mince scallion. Combine stock, sherry, salt and soy sauce.3. Heat oil. Add scallion and soaked shrimp stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes.4. Add deep-fried bean curd cubes stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste then stir in to thicken.VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced stir-fry as in step 3. Thenadd plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes.