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Braised Chinese Mushrooms and Bean Curd
Author: Mr. Go 2 bean curd squares
6 cup frying oil
3 pre-softened Chinese mushrooms (preferably soak overnight)
10 1-inch section green onions
3/4 cup soup stock
1 tblspn soy sauce
1 tblspn oyster sauce
1/4 tspn sugar
1 tspn corn starch
2 tspn water
1 tspn sesame oil
Cut Chinese mushrooms in half. Cut bean curd diagonally into triangles then cut through the thickness into 3 slices.
Deep fry bean curd with the oil over high until golden brown. Remove and drain.
Heat pan and 4 tblspn oil. Stir fry green onion and the black mushrooms until fragrant.
Add the soup stock, soy sauce, oyster sauce, sugar and the bean curd slices. Cover and cook 5 minutes over low heat until the sauce has decreased about half.
Add the corn starch, water and sesame oil to thicken.
Toss ingredients lightly and remove to serving plate.
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