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07 March 2013,21:25 by
V.Chitralekha

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POT-STUCK BEAN CURD WITH LEEKS

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wrap the bean curd in muslin or a clean linen tea cloth. Press it gently to drain off any liquid. Cut into 1-inch (2.5 cm) squares ½ -inch (1.5 cm) thick.
  • Thinly slice the leeks. Beat together the eggs, flour and salt.
  • Heat half the oil in a wok or large frying pan over high heat.
  • Dip the pieces of bean curd in the egg mixture.
  • Saute the pieces until they are golden brown on each side, in several batches if necessary.
  • Clean the pan, and put in the remaining oil. Set over high heat. Put in the leeks, and stir-fry 1 minute.
  • Pour in the stock, and add the tamari or shoyu sauce and wine or sherry- Bring to a boil.
  • Stir in the arrowroot mixture, and stir until the sauce thickens.
  • Put the bean curd into the sauce. Simmer 1 minute.
  • Serve as soon as possible.

INGREDIENTS

  • 500 grams bean curd
  • 350 grams leeks
  • 3 eggs
  • 30 grams wholewheat flour
  • Pinch of fine sea salt
  • 4 tablespoons groundnut oil
  • 300 ml vegetable stock
  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons arrowroot mixed with 2 tablespoons cold water

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