Thursday, March 7, 2013,9:22 PM by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Cut the bean curd into ¾ -inch (2 cm) cubes. Cut the spring onions (scallions) into 1-inch (2.5 cm) lengths.
  • Peel and grate the ginger root.
  • Mix together the wine or sherry and stock.
  • Mix together the hoisin sauce and tamari or shoyu sauce.
  • Heat the oil in a wok or large frying pan over high heat. Put in the ginger root, spring onions (scallions) and garlic, and stir-fry for a minute
  • Put in the bean curd, and stir-fry 2 minutes. Add the wine or sherry and stock, and stir 1 minute.
  • Stir in the hoisin sauce mixture. Heat through, and remove the pan from the heat.


  • 500 grams bean curd
  • 4 spring onions
  • 15 grams fresh ginger root
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons vegetable stock
  • 2 tablespoons hoisin sauce
  • 2 tablespoons tamari or shoyu sauce
  • 4 tablespoons groundnut oil
  • 1 garlic clove, crushed

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