tofu with vegetarian oyster sauce

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* Exported from MasterCook *

 

Steamed Beancurd With Vegetarian Oyster Flavored Sauce

 

Recipe By :Lee Kum Kee

Serving Size : 4 Preparation Time :0:00

Categories : China Tofu

 

Amount Measure Ingredient -- Preparation Method

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600 grams beancurd -- cut into 5 slices

4 chinese mushrooms -- soaked and halved

some fresh vegetables

1 teaspoon oyster sauce

1/2 teaspoon ginger juice

1/2 teaspoon corn starch

1/4 teaspoon sugar

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2 tablespoons oyster sauce -- *see note

3 tablespoons water

1/2 teaspoon corn starch

1 tablespoon oil

 

1. Squeeze water out of Chinese mushrooms. Mix mushrooms with marinade.

 

2. Arrange beancurd and Chinese mushrooms alternately on plate. Steam over high

heat for 15 minutes. Drain off excess water.

 

3. Cook fresh vegetables in boiling water. Arrange vegetables on both sides of

beancurd. Bring sauce mix to the boil and pour over beancurd.

 

Recipe from Lee Kum Kee at http://www.lkk.com; MC version by Pat Hanneman

(phannema)Apr 1998

 

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Per Serving (excluding unknown items): 231 Calories; 5g Fat (17.0% calories from

fat); 10g Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 77mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

 

 

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

 

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