07 March 2013,21:32 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the mushrooms in hot water 30 minutes. Drain, and quarter.
  • Cut the bean curd into four flat cakes. Lay them on a plate. Sprinkle with the salt, and let sit 1 minute. Drain the water from the plate.
  • Thinly slice the bamboo shoots. Chop the onions into 1-inch (2.5cm) lengths.
  • Heat the oil for deep-frying to a high temperature, Put in the pieces of bean curd one at a time, and fry until golden. Lift out on to paper towels. 
  • Heat the 2 tablespoons oil in a wok or large frying pan over high heat. Put in the garlic, and cook 30 seconds. Put in the mushrooms, spring onions (scallions), bamboo shoots and bean sprouts. Stir-fry 30 seconds.
  • Put in the bean curd, tamari or shoyu sauce, sherry and stock.
  • Cover and simmer 10 to 15 minutes, or until the sauce is thick.


  • 4 Chinese mushrooms
  • 500 grams bean curd
  • 2 teaspoons fine sea salt
  • 100 grams drained, tinned bamboo shoots
  • 4 spring onions
  • Cooking oil for deep frying
  • 2 tablespoons groundnut oil
  • 1 garlic clove, crushed
  • 100 grams bean sprouts
  • 3 tablespoons tamari or shoyu sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 250 ml vegetable stock

1 comment for “Deep-Fried Bean Curd with Mushrooms, Bamboo Shoots and Bean Sprouts”

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