雙筍燴素雞

A refreshing mix of vegetable and bean curd. Quick and easy to make perfect as a main dish to share with your family and friends.

Ingredients:
7 oz of Bean Curd
(also known as vegetarian chicken)
9 Asparagus
1 can of Baby Corn
3 Shiitake cut into strips
A few Carrot pieces (cut into desired shape)
1 tsp diced Ginger
1 Shallot

Seasoning:
4 tbs water
½ tsp chicken bouillon
½ tbs oyster sauce
⅙ tsp salt
½ tsp sugar
1 tsp soy sauce
1 tsp cornstarch
A dash of sesame oil
A dash of ground white pepper

Blanching:
1 tsp oil
A dash of salt & sugar

Method:

1. Rinse the bean curd (mock chicken) and dry off with a paper towel. Cut bean curd into triangular pieces. 

2. Wash and cut asparagus into sections. Drain and wash baby corn. In hot water, add salt - sugar - oil, lightly blanch asparagus and baby corn.

3. Heat 2 tbs of oil in medium high heat. Pan fry bean curd until golden brown on all sides. 

4. Using medium high heat, heat 1 tbs of oil. Saute minced ginger and shallots to bring out the flavour. Add baby corn, shiitake slices, asparagus and bean curd. Stir-fry ingredients for about 1-2 minutes. Add carrots to finish and it’s ready to serve.

Note:

• The soy bean curd is also known as vegetarian chicken (素雞). Commonly found in most Asian supermarkets in Toronto.

雙筍燴素雞

這款簡易又快速的蔬菜和豆腐清新組合正好與家人和朋友分享。

材料:

素雞7安士 200克
露筍9條
珍珠筍1礶
蒸熟冬菰3隻切粗条
甘筍花數片
𦍑茸1茶匙
乾蔥1粒切碎

調味:

水4湯匙
雞粉半茶匙
蠔油半湯匙
鹽1/6茶匙
糖半茶匙
生抽1茶匙
生粉1茶匙
麻油胡椒粉各少許

熱燙：

生油1茶匙 (oil)
鹽糖少許

做法:

1. 素雞冲净抹乾 切滾刀塊。

2. 露筍去節皮洗浄切段，將鹽糖油各1茶匙，加入滾水中一放入珍珠荀飛水，再放入露荀拖水。

3. 燒熱2湯匙油 放素雞煎至微黃色取出。

4. 加油1湯匙爆香羗茸乾蔥，加珍珠荀，冬菰，露荀及素雞，倒入調味料煮 片刻，加甘荀芲兜勻即可上𥐙。