Bamboo Shoots With Bean Curd

1. 1

   squeeze out water from mushrooms and finely slice them.

2. 2

   blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.

3. 3

   heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.

4. 4

   remove oil from wok, and add 1 tablespoon of oil, heat until hot.

5. 5

   add mushrooms, bok choy, stir.

6. 6

   add bean curd, bamboo shoots, oyster sauce, and soy sauce.

7. 7

   heat through.

8. 8

   add pinch of black pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.