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Honey Braised Vegetables with Bean Curd
( Honeyed Delights Specials - Vegetarian Curries ) PREVIOUS | NEXT
By : Rehana Khambaty
Category : International cuisine, Japanese
Time Taken : 15-30 mins
Rating :
Method
  1. Soak mushrooms in hot water to cover for 30 mins.
  2. Drain, reserving cup liquid.
  3. Squeeze mushrooms to remove excess liquid. Remove stems.
  4. Slice the mushrooms thinly. Slice ginger thinly.
  5. Heat the oil in a wok or heavy based frying pan, swirling gently to coat base and side.
  6. Add ginger and stir-fry over medium heat for 1 min.
  7. Add the mushrooms and stir-fry for 30 seconds.
  8. Add sweet potato with the soya, honey, sesame oil, mushroom liquid and fried bean curd.
  9. Simmer, uncovered, 15 mins.
  10. Dissolve cornflour in a little water, add to pan.
  11. Stir until liquid thickens.
  12. Add the spring onions, corn and water chestnuts, simmer 1 minute.
Ingredients:
8 - dried mushrooms
250 gms - white sweet potato, halved and sliced
2 tbsps - cornflour
2 tbsp - peanut oil
3 thin slices - ginger
2 tbsp - soya sauce
1 tbsp - honey
2 tbsps - sesame oil
45 gms - fresh bean curd, cut into 1 cm strips
4 - sp - canned or fresh baby corn
230 gms - canned water chestnut, drained
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