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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients. | 2. Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl. | 3. Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce. | 4. Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
vegetable oil peanut	1	tablespoon		-	-	-	-
tofu	1			40.8233	0.7881	4.896	2.4721
shiitake mushroom	1	cup		-	-	-	-
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
scallion	4		julienned	128.0	29.36	7.32	0.76
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6

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