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Honey Braised Vegetables with Bean Curd
Method
- Soak mushrooms in hot water to cover for 30 mins.
- Drain, reserving ¾ cup liquid.
- Squeeze mushrooms to remove excess liquid. Remove stems.
- Slice the mushrooms thinly. Slice ginger thinly.
- Heat the oil in a wok or heavy based frying pan, swirling gently to coat base and side.
- Add ginger and stir-fry over medium heat for 1 min.
- Add the mushrooms and stir-fry for 30 seconds.
- Add sweet potato with the soya, honey, sesame oil, mushroom liquid and fried bean curd.
- Simmer, uncovered, 15 mins.
- Dissolve cornflour in a little water, add to pan.
- Stir until liquid thickens.
- 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
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
RECIPES BY REHANA KHAMBATY
