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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
304 | Calories |
8g | Fat |
48g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 304 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 710mg | 31% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 7g | 25% |
Protein 19g | |
Calcium 427mg | 33% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This quick and easy Chinese vegetable recipe of stir-fried mushrooms and bamboo shoots and seasonings is a winning weeknight meal.
Ingredients
- 1 block firm tofu
- 8 to 10 Chinese dried mushrooms (also called black mushrooms)
- 1 (8-ounce) can bamboo shoots
- 1 clove garlic, finely chopped
- 1/2 cup chicken broth or stock
- 2 tablespoons dark soy sauce
- 1 and 1/2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 4 teaspoons water
- 4 tablespoons oil for stir-frying, or as needed
- Optional: Asian sesame oil, to taste
Steps to Make It
-
Gather the ingredients.
The Spruce / Diana Chistruga -
Drain the tofu and cut into 1-inch cubes.
The Spruce / Diana Chistruga -
Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes.
The Spruce / Diana Chistruga -
Squeeze out any excess water and slice. If desired, strain and reserve a bit of the mushroom soaking water to add to the sauce.
The Spruce / Diana Chistruga -
Rinse the bamboo shoots under warm running water to remove any "tinny" taste. Drain thoroughly.
The Spruce / Diana Chistruga -
In a small bowl or measuring cup, mix together the chicken broth, dark soy sauce, rice wine, oyster sauce, and sugar. Set aside.
The Spruce / Diana Chistruga -
In another small bowl, dissolve the cornstarch in the water. Set aside.
The Spruce / Diana Chistruga -
Heat the wok and add 2 tablespoons oil, drizzling it around the sides of the wok. When the oil is hot, add the bean curd cubes. Stir-fry until browned. Remove the bean curd from the wok.
The Spruce / Diana Chistruga -
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic, and stir-fry until aromatic.
The Spruce / Diana Chistruga -
Add the dried mushrooms and bamboo shoots. Stir-fry for 1 minute.
The Spruce / Diana Chistruga -
Push the vegetables up to the sides. Re-stir the sauce and add in the middle of the wok.
The Spruce / Diana Chistruga -
Re-stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken.
The Spruce / Diana Chistruga -
Add the bean curd. Heat through.
The Spruce / Diana Chistruga -
Remove from the stove and stir in a few drops of Asian sesame oil if desired. Serve hot.
The Spruce / Diana Chistruga
Tip
- If you are using reserved, strained mushroom liquid, adjust the amount of chicken broth so that you have 1/2 cup total. If you like, you can substitute mushroom soaking liquid for all the chicken broth.
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