Steamed Bean Curd with Scallions
- Active Time 15m
- Total Time 15m
WINE RECOMMENDATION: Oyster and soy sauces add saltiness to an otherwise mild dish, making it a good candidate for a medium-bodied, fruity white. Because the scallions add an herbal note, a Sauvignon Blanc from California is a particularly good choice here.
- 3/4 cup vegetable broth
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 4 fresh bean curd cakes (1 pound)
- 2 teaspoons peanut oil
- 4 scallions, white parts quartered lengthwise, green parts cut into 1 1/2-inch pieces
Combine first six ingredients in a small bowl. Set sauce aside.
Place the bean curd on a heat-proof dish in a steamer basket and steam for 10 minutes.
Meanwhile, heat a wok over high heat for about 30 seconds. Add the peanut oil and stir to coat. When a wisp of white smoke appears, add the scallions and stir-fry until bright green, about 30 seconds. Transfer to a plate.
Stir the sauce and add it to the wok. Cook over low heat until the sauce thickens and becomes dark and glossy. Stir in the scallions. Pour the sauce over the bean curd and serve.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
521 calories; 27g total fat; 0mg cholesterol; 645mg sodium; 65g carbohydrates; 6g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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