© 2018 Ching He Huang. All rights reserved.

Chilli Beancurd And Mixed Oriental Mushroom Stir Fry

Serves : 4 Preparation 7 mins Cooking 4 mins Total 11
Nutrition facts: 166.00 calories 14.30g protein 3.10g carbs 1.70g sugars 10.40g fat 1.80g 2.70g fibre 853.00mg sodium
Ingredients: 1 tablespoon Groundnut oil 2 cloves, crushed and finely chopped Garlic 1 tablespoon freshly grated Ginger 1 medium, deseeded and chopped Red chilli 100g / 0.22 lb, halved if large Oyster mushrooms 100g / 0.22 lb, separated into small bunches Enoki mushrooms 100g / 0.22 lb, sliced Shiitake mushrooms 400g / 0.88 lb, cut into 2cm cubes Fresh tofu 1 tablespoon Chilli bean sauce [do-ban jian] 50ml Vegetable stock a dash Low sodium light soy sauce 2, sliced diagonally Spring onion handful, finely chopped Fresh coriander leaves The chilli bean sauce, do-ban kiang, is the star here. It delivers a fiery heat that is irresistible to chilli lovers. This Sichuan-inspired dish fuses three different types of delectable oriental mushrooms oyster, evoke and shiitake. If you are not a bean curd fan, you can always add a Chinese vegetable such as gay land (Chinese broccoli) or pack Choy instead. If you like more sauce, adds extra stock or, for a thicker sauce, adds a little blended corn flour or let the sauce reduce slightly. However, I like it just the way it is.

Chilli Beancurd And Mixed Oriental Mushroom Stir Fry

  1. Serves : 4
  2. Preparation time 7 Minutes
  3. Cooking time 4 Minutes
per serving

Cals


166.00

Protein (g)


14.30

Carbs (g)


3.10

Sugars (g)


1.70

Fat (g)


10.40

Sat Fat (g)


1.80

Fibre (g)


2.70

Sodium (mg)


853.00

Source from

China Modern

About the recipe

starter

The chilli bean sauce, do-ban kiang, is the star here. It delivers a fiery heat that is irresistible to chilli lovers. This Sichuan-inspired dish fuses three different types of delectable oriental mushrooms oyster, evoke and shiitake. If you are not a bean curd fan, you can always add a Chinese vegetable such as gay land (Chinese broccoli) or pack Choy instead. If you like more sauce, adds extra stock or, for a thicker sauce, adds a little blended corn flour or let the sauce reduce slightly. However, I like it just the way it is.

Ingredients
  • Groundnut oil - 1 tablespoon
  • Garlic - 2 cloves, crushed and finely chopped
  • Ginger - 1 tablespoon freshly grated
  • Red chilli - 1 medium, deseeded and chopped
  • Oyster mushrooms - 100g / 0.22 lb, halved if large
  • Enoki mushrooms - 100g / 0.22 lb, separated into small bunches
  • Shiitake mushrooms - 100g / 0.22 lb, sliced
  • Fresh tofu - 400g / 0.88 lb, cut into 2cm cubes
  • Chilli bean sauce [do-ban jian] - 1 tablespoon
  • Vegetable stock - 50ml
  • Low sodium light soy sauce - a dash
  • Spring onion - 2, sliced diagonally
  • Fresh coriander leaves - handful, finely chopped

Steps

  • Heat the wok over a high heat and add the groundnut oil. Add the garlic, ginger and chillies and stir fry for a few seconds.
  • Add the mushrooms and stir fry for less than one minute. Add the tofu and carefully stir well.
  • Pour in the vegetable stock then add the chilli bean sauce and light soy sauce andcook for less than 1 minute.Add the sliced spring onions and coriander and serve immediately.
Ingredients
  • Groundnut oil - 1 tablespoon
  • Garlic - 2 cloves, crushed and finely chopped
  • Ginger - 1 tablespoon freshly grated
  • Red chilli - 1 medium, deseeded and chopped
  • Oyster mushrooms - 100g / 0.22 lb, halved if large
  • Enoki mushrooms - 100g / 0.22 lb, separated into small bunches
  • Shiitake mushrooms - 100g / 0.22 lb, sliced
  • Fresh tofu - 400g / 0.88 lb, cut into 2cm cubes
  • Chilli bean sauce [do-ban jian] - 1 tablespoon
  • Vegetable stock - 50ml
  • Low sodium light soy sauce - a dash
  • Spring onion - 2, sliced diagonally
  • Fresh coriander leaves - handful, finely chopped