vegan - Savory Bean Curd Casserole

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Savory Bean Curd Casserole

 

Recipe By :Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce Chinese dried mushrooms

3/4 pound Chinese cabbage or white cabbage

1 pound firm bean curd

2 cups peanut oil -- for deep frying

1 tablespoon peanut oil

2 tablespoons fermented red bean curd

1 tablespoon finely chopped fresh ginger

1 1/2 tablespoons finely chopped garlic

2 ounces bean thread (transparent) noodles

1 teaspoon salt

2 teaspoons sugar

3 tablespoons rice wine or dry sherry

1 tablespoon light soy sauce

3 tablespoons scallions

1 1/4 cups vegetable stock

 

Serves 4

There are many different variations of bean curd, and one of the tastiest is

fermented red

bean curd. This impressive condiment is preserved by fermentation in a solution

of red rice, salt, and spices. It has

a pungent aroma which dissipates as it cooks, leaving a flavor and fragrance

that richly complements a stew or casserole, especially one made with bean curd.

The other spices combine perfectly with the fermented bean curd and create a

sauce that permeates the bean thread noodles as well. My mother often made a

version of this casserole during the cold Chicago winters of my childhood. Its

rich aromas and combination of flavors evoke memories of those days. This is a

hearty dish that reheats easily and is perfect over rice.

 

Soak the dried mushrooms in warm water for about 20 minutes until they are soft.

Squeeze the excess liquid from the mushrooms, and remove and discard their

stalks. Shred the Chinese cabbage.

 

Cut the bean curd into 1-inch cubes. Heat the oil in a deep-fat fryer or large

wok. When the oil is almost smoking, deep-fry the bean curd cubes. You may have

to do this in several batches. Remove and drain on paper towel.

 

Heat a wok or large frying-pan and add 1 tablespoon oil. Put in the fermented

bean curd, ginger, and garlic, and stir-fry for about 30 seconds. Add the rest

of the ingredients. Bring the mixture to a simmer and add the deep-fried bean

curd. Cover tightly and braise gently for about 20 minutes.

 

To reheat, bring to a simmer on low heat until the mixture is hot.

 

 

Source:

" Asian Vegetarian Feast "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

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Per Serving (excluding unknown items): 1047 Calories; 113g Fat (95.1% calories

from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;

1193mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 22 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0