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    Fried bean curd and mixed vegetables


    Source of Recipe


    australian women's weekly

    List of Ingredients




    4 pieces fresh black fungus or dried mushrooms soaked for 10 minutes
    1 tablespoon peanut oil
    1 clove garlic, finely chopped
    3 cm piece ginger, finely chopped
    100g peeled pumpkin, cut into thin wedges
    100g celery, sliced
    100g fresh asparagus, cut in half
    100g snow peas, sliced in half on the diagonal
    ½ a red capsicum, sliced
    1 x 425g can young corn cobs, drained
    50g fried bean curd, cut into strips
    1 tablespoon soy sauce
    squeeze of lime
    1 medium chilli, finely sliced
    steamed jasmine rice to serve

    Recipe





    Trim the fungus and cut into pieces.

    Heat the oil in a wok over a high heat and fry the garlic and ginger until golden. Add the pumpkin and celery and cook for 4- 5 minutes stirring continuously. Toss in the asparagus, snow peas, capsicum, corn, black fungus and bean curd. Continue to cook for a further 5 minutes stirring continually.

    Drizzle with soy sauce and fresh lime juice and sprinkle with chilli. Serve with steamed jasmine rice.

 

 

 


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