|
|
||
|
Vol.
19 2/ 2004 |
3rd year edition |
|
|
||
Chef Trinh Binh Khon
Stir Fried
Bean Curd
3 tablespoon peanut oil
2 green onion, cut in 1-inch length
4 fresh bean curd cakes, cut in 1-inch cubes
2 tablespoons soy sauce
Salt and pepper to taste
Heat oil in wok or skillet
and stir-fry onions for 1 minute. Carefully add bean curd cubes and gently
stir-fry until lightly golden, tilting or shaking and using a flat spatula to
turn once. Drizzle soy sauce over and sprinkle with salt and pepper. Serve
immediately.
Variations
Substitute 1 tablespoon
oyster sauce or brown bean sauce for 1 tablespoon soy sauce. Add 1 cup cooked, sliced Chinese sausage or Chinese barbecued pork to
the pan with the green onions.
Add ½ cup raw shrimp with
green onions. Mince the onions instead of cutting in lengths, and stir-fry with
½ pound ground pork and 1 dried red chili pepper, crushed.
Before stir-frying the
onions, stir-fry 1 cup fresh green peas and 4 dried black mushrooms, soaked to
soften and diced, for 2 minutes.
Oyster With Black Bean Sauce
1 pint shucked oysters
3 tablespoons peanut oil
1 ½ tablespoons fermented black beans, rinsed and
mashed
1 garlic clove, minced
1 slice ginger root, minced
1 tablespoon light soy sauce
1 teaspoon rice wine or dry sherry
Binder of:
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons minced green onion
Drain oysters, halve if
large and set aside. Heat oil in wok or skillet and add black beans, ginger and
garlic. Stir-fry 10 seconds and add oysters, soy sauce and wine. Do not stir.
Let oysters cook 30 seconds, then carefully lift and stir gently so they do not
bleak. Continue cooking 1 to 2 minutes longer. Do not over cook. Bind with
cornstarch mixture and add green onion.
Sesame Seed
Cookies
½ cup shortening
¾ cup sugar
2 eggs
1 teaspoon sesame oil
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup toasted sesame seeds
Cream
together shortening and sugar until smooth. Beat in eggs and sesame oil. Sift flour, baking
powder and salt together and blend into shortening-sugar mixture. Shape into 1
inch balls and roll balls in sesame seeds, pressing in firmly. Place on greased
baking sheet and flatten each ball to ½ -inch thickness. Bake in preheated 350
degrees oven 20 minutes.
Yield: 2-1/2 dozen.
Please send email to rtrinh1@yahoo.com for questions or ideas.