Vegan Recipes


Bean Curd, Mushrooms and Peanuts in Hoisin Sauce

1/2 cup hoisin sauce
1 tablespoon Chinese thin soy sauce
1 tablespoon shaohsing wine or dry sherry
1 teaspoon sesame oil
freshly ground black pepper
1/2 pound medium firm bean curd
1/4 pound fresh mushrooms
1 clove garlic, peeled
2 quarter sized slices of fresh ginger
4 teaspoons vegetable oil
3/4 cup bamboo shoots, cut into 3/4 inch dice
3 teaspoon roasted or fried unsalted peanuts
2 tablespoons finely sliced scallions

Mix together the hoisin sauce, soy sauce, wine, sesame oil, 1/2 teaspoons salt, black pepper and 1/2 cup water in a bowl. Cut the bean curd into 3/4 inch dice. Wipe the mushrooms and halve or quarter them until they are the same size as the bean curd dice. Cut the clove of garlic into fine slivers. Cut the slices of ginger into slivers. Heat a wok over a medium flame. Put in 2 tablespoons of oil and half the garlic and ginger. Stir for 5 seconds. Put in mushrooms. Stir fry for 30 seconds. Sprinkle about 1/8 teaspoon salt over the mushrooms. Stir once and then remove them and keep in a bowl. Wipe out the wok. Add 2 more tablespoons of oil to the wok. Put in the remaining garlic and ginger. Stir fry for 5 seconds. Put in the remaining garlic and ginger. Stir for 5 seconds. Put in the bamboo shoots and stir fry for 30 seconds. Put in the hoisin sauce mixture and bring to a simmer. Put in the bean curd and bring to a simmer again. Turn down the heat and simmer very gently for 5 minutes, stirring now and again. Put back the mushrooms and add the peanuts as well. Stir and heat through, empty into serving dish and garnish with scallions.


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