07 March 2013,21:47 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the bean curd into 1-inch (2.5 cm) cubes.
  • Soak the mushrooms in ¼ pint (140 ml or ½ cup) hot water for 30 minutes. Drain, reserving the water. Quarter the mushrooms.
  • Soak the noodles in warm water for 5 minutes. Drain.
  • Cut the carrots into pieces. Make the first cut at a 45° angle to the side of the carrot and slanting upwards; the next at the same angle but slanting downwards so you get small triangular pieces.
  • Cut the courgettes (zucchini) in the same way. 
  • Top and tail the beans, and cut them into 1-inch (2.5 cm) lengths.
  • Cut the cabbage into 1-inch (2.5 cm) squares.
  • Deep-fry the pieces of bean curd until golden brown. Drain on paper towels.
  • Bring the stock to a boil in a large pan.
  • Add the mushroom water, tamari or shoyu sauce, rice wine or sherry and hoisin sauce. Put in the mushrooms and carrots, cover and cook 5 minutes. Add the courgettes (zucchini) and French beans, and cook a further 5 minutes. Add the cabbage, and cook 5 minutes more. Finally, put in the noodles and bean curd, and cook a final 5 minutes.
  • Transfer the vegetables to a large tureen.
  • Scatter the sesame oil and spring onions (scallions) over the top.


  • 350 grams bean curd
  • 6 Chinese mushrooms
  • 85 grams transparent noodles
  • 225 grams small carrots
  • 225 grams small courgettes
  • 225 grams French beans
  • 225 grams Chinese cabbage
  • Cooking oil for deep-frying
  • 570 ml vegetable stock
  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 4 spring onions, chopped

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