2 to 3 ozs vegetarian duck made of beancurd
2 cups fresh green beans, cut diagonally
1/4 cup carrots, julienned
a handful of brown enoki mushroom
1/4 cup cubed tofu
1 Tbsp minced garlic
2 Tbsp finely julienned fresh ginger root
In a large wok, heat 1/2 cup oil for frying the duck beancurd. Once beancurd becomes crispy, remove from oil and place it on a kitchen towel.
Leave a tablespoon of oil in the wok. Add, garlic and ginger on high heat. Add the green beans, carrots and tofu. Stir fry for 2 to 3 minutes. Then add about 2 to 3 tablespoon of chicken stock or water. After water has been absorbed, add the enoki mushroom, a little soy and oyster sauce. Season with a pepper, and cook until green beans done.
Slice the vegetarian duck very finely and top it on the cooked bean when serving. Garnish with sliced green onions. Goes well with rice and also with noodles.
1/4 cup cubed tofu
1 Tbsp minced garlic
2 Tbsp finely julienned fresh ginger root
1 tsp soy sauce
1 tsp oyster sauce
1 Tbsp sliced green onion, garnish
salt
Directions:
salt
Directions:
In a large wok, heat 1/2 cup oil for frying the duck beancurd. Once beancurd becomes crispy, remove from oil and place it on a kitchen towel.
Leave a tablespoon of oil in the wok. Add, garlic and ginger on high heat. Add the green beans, carrots and tofu. Stir fry for 2 to 3 minutes. Then add about 2 to 3 tablespoon of chicken stock or water. After water has been absorbed, add the enoki mushroom, a little soy and oyster sauce. Season with a pepper, and cook until green beans done.
Slice the vegetarian duck very finely and top it on the cooked bean when serving. Garnish with sliced green onions. Goes well with rice and also with noodles.
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