Basic Stir Fried Bean Curd Recipe

Directions

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   1.
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   Cut each bean curd cake in 6 to 8 pcs or possibly in 1-inch cubes.
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   Cut scallion stalk in 1-inch sections.
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   2.
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   Heat oil.
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   Add in salt; then scallion, and stir-fry a few times till translucent/soft.
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   Add in bean curd; stir-fry gently till heated through (2 to 3 min).
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   3.
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   Sprinkle with soy sauce and remaining salt and stir in gently.
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    NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it.
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    Therefore shake or possibly tilt the pan from time to time to baste the bean curd with warm oil; or possibly else separately turn the pcs so they can heat through proportionately.
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    VARIATIONS:1.
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    For the soy sauce, substitute oyster sauce.
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    2.
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    Use 4 or possibly 5 whole scallions, cut in 1-inch lengths.
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    3.
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    Before serving, sprinkle bean curd with a few drops of sesame oil; or possibly garnish with chopped raw scallion.
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    4.
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    With Chinese sausage: Steam 4 Chinese sausages 15 min; then slice thin.
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    Add in to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd.
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    5.
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    With mushrooms (fresh): In step 2, add in after the scallion, 1/4 lb.
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    fresh mushrooms, sliced, and stir-fry till slightly softened.
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    Then add in the bean curd and continue as in steps 2 and 3.
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    6.
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    With mushrooms (dry): After step 2, add in 10 dry black mushrooms
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    (soaked), sliced, the soy sauce and 1/2 tsp.
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    sugar.
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    Then gently stir in 1/2 c. of the mushroom-soaking liquid or possibly stock.
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    Bring to a boil and simmer, covered, 5 min over medium heat.
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    7.
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    With roast pork: In step 2, add in after the scallion, 1/4 c. roast pork, sliced or possibly diced, and stir-fry a few times.
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    Then add in the bean curd and continue as in steps 2 and 3.
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    8.
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    With shrimp: In step 2, add in after the scallion 1/4 c. raw shrimp, shelled, deveined and cut in 1-inch pcs; stir-fry till pinkish.
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    Then add in bean curd and continue as in steps 2 and 3.