-
1
Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step.
-
2
Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top.
-
3
Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili.
-
4
Dice the Gluten and the tofu.
-
5
Peel the garlic and shallot and chop finely.
-
6
Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line.
-
7
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
-
8
Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside.
-
9
Repeat with the gluten ball.
-
10
Parboil the carrots and string beans for 1 minute. Drain.
-
11
Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic, shallot and hot bean paste. Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning.
-
12
Turn off the heat, mix in the peanuts, and serve.
-
13
The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.
