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Thursday, October 2, 2014

Stir Fry Pickled Mustard with Firm Beancurd

A simple yet tasty vegetarian dish that goes well with rice or porridge.
The mustard pickles are slightly sweet and the seasoning is a little sourish.  Both tastes is a good match. 
Recipe Source - Yum Yum Magazine No. 86 with slight modifications
1 can mustard pickles [about 150 gm]
2 pieces of firm beancurd [I used 5 spice favour] - fried and cut thick strips
100 gm tomatoes - cut wedges
2 red chillies - cut shreds
1 tbsp chopped ginger
1 tbsp oil
Seasoning [Combined]
1/2 tsp sugar
1/2 tsp cornstarch
dash of pepper
1/2 tsp sesame oil
1 tbsp light soy sauce
1/2 tbsp vinegar
3 tbsp water

  1. Heat up frying pan with some oil to pan fry bean curd until golden in colour.  Remove, cool and cut thick strips.  Set aside.
  2. Remove excess oil,  leave about 1 tbsp to saute ginger until fragrant.  Add in the pickled mustard and carrot, stir fry for a while.
  3. Add in tomatoes and red chilli, stir to mix.
  4. Pour in seasoning and cook till gravy is boiling.  Stir well to mix ingredients with sauce.
  5. Dish up to serve.
I'm submitting this post to
 Cook Your Books Event #17 hosted by 
Joyce of Kitchen Flavours
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