:max_bytes(150000):strip_icc()/stir-fried-mushrooms-and-bamboo-shoots-695357-hero-01-a9f245f913874970a913fea82972b730.jpg)
The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
272 | Calories |
21g | Fat |
10g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 to 4 | |
Amount per serving | |
Calories | 272 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 2g | 11% |
Cholesterol 1mg | 0% |
Sodium 614mg | 27% |
Total Carbohydrate 10g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 15g | |
Vitamin C 2mg | 11% |
Calcium 334mg | 26% |
Iron 3mg | 18% |
Potassium 387mg | 8% |
*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 dried Chinese 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 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
-
Asian sesame oil, to taste, optional
Steps to Make It
-
Gather the ingredients.
The Spruce / Diana Chistruga -
Drain tofu and cut into 1-inch cubes.
The Spruce / Diana Chistruga -
Soften 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 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 chicken broth, dark soy sauce, rice wine, oyster sauce, and sugar. Set aside.
The Spruce / Diana Chistruga -
In another small bowl, dissolve cornstarch in water. Set aside.
The Spruce / Diana Chistruga -
Heat wok and add 2 tablespoons oil, drizzling it around sides of wok. When oil is hot, add bean curd cubes. Stir-fry until browned. Remove bean curd from wok.
The Spruce / Diana Chistruga -
Add 2 tablespoons oil to wok. When oil is hot, add garlic, and stir-fry until aromatic.
The Spruce / Diana Chistruga -
Add dried mushrooms and bamboo shoots. Stir-fry for 1 minute.
The Spruce / Diana Chistruga -
Push vegetables up to sides. Re-stir sauce and add to middle of wok. Then, re-stir cornstarch and water mixture and add to sauce, stirring quickly to thicken.
The Spruce / Diana Chistruga -
Add bean curd. Heat through.
The Spruce / Diana Chistruga -
Remove from 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.
Recipe Tags: