Vegetarian Stir-Fry Recipe
 Malaysian Recipes

Ingredients:

8
225 g/ 8 oz
1 tbsp
3 tbsp
3 cloves
1
225 g/8 oz
2
1/2
175 g/ 6 oz
3 tbsp
2 tsp
2 tsp
 

dried Chinese black mushrooms.
firm bean cured, rinsed
corn flour
groundnut oil
garlic, finely chopped
fresh red chili, cored, seeded and chopped
yard long beans or French beans, cut into 5 cm/ 2 in lengths
carrots, thinly sliced diagonally
cauliflower, divided into florets
mange-tout
soy sauce
dark sesame oil
light brown sugar

Method:

1. Soak mushrooms in 115 ml warm water for 30 minutes. Drain through muslin; reserve liquid. Slice mushroom caps and discard stalks. Pat bean curd dry. Cut bean curd into 2.5 cm cubes. Put corn flour on a plate and dip bean curd into to coat evenly; press corn flour in firmly. In a wok or frying pan, heat oil; add bean curd and fry for 6-8 minutes until browned on all sides. Using a slotted spoon transfer to paper towels to drain.

2. Add garlic, chili, beans, carrots and cauliflower to pan and stir-fry for 1 minute. Add mange-tout and stir-fry for a minute longer. Add black mushrooms and the reserved mushroom liquid. Stir-fry for about 5 minutes until vegetables are tender. Stir soy sauce, sesame oil and sugar into vegetables. Add fried bean curd and toss gently until hot and coated with the liquid.

Serves 4.