Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Sq seasoned pressed beancurd
2 Stalks celery
1 lg Carrot
6 c Boiling water
1/2 c Giant bamboo shoots, cut
Into sticks
1/2 md White onion
1 tb Peanut oil
1/2 c Chicken stock
1/4 ts Salt
1 pn Sugar
1/2 ts Ginger root, minced
2 ts Medium sherry
1/2 ts Sesame oil
Cornstarch paste
Preparation: Cut pressed beancurd into sticks 2"
long, the size of a lead pencil. Wash and trim celery
and carrots; trim strings from back of celery; cut
into sticks to match pressed beancurd. Wash and slice
giant bamboo shoot across grain to match beancurd
sticks. Peel onion, take apart layers; cut into sticks.
Combine chicken stock, salt, sugar, ginger, sherry and
sesame oil in bowl. Reserve.
Put carrots in rapidly boiling water; in 15 seconds,
add celery; in another 15 seconds, drain and plunge
vegetables into running cold water to stop cooking
process. Drain and reserve.
Stir-frying: Heat wok to very hot; add oil. Let oil
heat for a few seconds, then add onions; toss for 10
seconds. Add celery, carrots and bamboo shoots; toss
for 1 minute. Slowly pour in chicken stock mixture
around sides of pan so it will heat quickly. When
liquid boils, add beancurd sticks, taking care not to
break pieces. Thicken liquid slightly with a dribble
or two of cornstarch paste. Keep stirring gently to
reduce liquid. Remove to serving platter.
