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Main Ingredients | Bean curd, Glass noodles |
Cuisine | Chinese |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 200 grams beancurd
- 2 tablespoons oil
- 8-10 small onions
- 1 inch ginger, chopped
- 5-6 garlic cloves, chopped
- 3 fresh red chillies
- 2 tablespoons soy sauce
- 2 tablespoons hot and sweet chilli sauce
- 1½ cups vegetable stock
- ½ tablespoon vinegar
- 2 teaspoons cornflour
- Salt to taste
- 2 eggs
Method
- Cut the beancurd into one inch thick cubes.
- Heat oil in a non-stick wok. Add beancurd cubes and shallow-fry till golden from both sides. Drain on absorbent paper.
- In the same pan, add ginger and garlic and sauté for ½ minute.
- Slice 2 fresh red chillies at a slant.
- Halve small onions and add alongwith sliced red chillies and sauté for a minute. Add soy sauce and chilli sauce and mix well. Add stock, stir to mix and cook for 2 minutes.
- Take the cornflour in a bowl. Add 2 tablespoons water and mix well into a smooth slurry.
- Add slurry to the wok and mix well. Add salt and mix well. Add vinegar, mix well and cook on high heat for a minute.
- Beat eggs in a bowl and add to the wok. Mix well. Add fried beancurd cubes and mix lightly. Cook for 2-3 minutes.
- Serve hot garnished with remaining chopped red chilli.
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