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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Quarter your bean curd squares then cut into 2 triangles. Turn each on longest side and cut thru to make 3 thin triangles from each. Set aside. | 2. Cover mushrooms with 3/4 cup boiling water and soak 1 hour. Lightly squeeze to let liquid drain back into bowl [NOTE this is where you get the mushroom liquid. The soaking water not the rinse step] then rinse briefly and squeeze dry. Destem and cut cap into 1/2 inch wide slices. Place scallions, ginger, mushrooms and curd on work tray. Measure mushroom liquid if you are short 1/2 cup add some stock or water. | 3. Heat large heavy skillet over high until hot. add oil. Swirl. heat for 15 seconds. Lower heat to med and place scallions and ginger in and stir rapidly a few times. Add the sherry, soy, sugar and mushroom liquid. As it sizzles to boil add mushrooms and bean curd. Turn gently a few times. Adjust heat to maintain gentle simmer. Cover and simmer for 10 to 12 minutes. Turn contents half way thru. | 4. You should be minus the liquid or close to it at this point. Add the oil and turn once more. The serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean curd	12	ounces		302.6	0.0	67.32	1.7
black chinese mushroom	8			302.6	0.0	67.32	1.7
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
scallion	1			32.0	7.34	1.83	0.19
gingerroot	2	slices	peeled shredded	302.6	0.0	67.32	1.7
sherry	1	tablespoon		302.6	0.0	67.32	1.7
dark soy sauce	2	tablespoons		302.6	0.0	67.32	1.7
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
mushroom liquid	1/2	cup		302.6	0.0	67.32	1.7
dark sesame oil	1	tablespoon		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.