Peking-Style Fried Bean Curd

1. 1

   Cut the bean curd into 1/2 inch slices.

2. 2

   Before frying, coat with flour then dip into the egg.

3. 3

   Heat the wok then add 2 T oil.

4. 4

   Arrange the slices of bean curd evenly on the bottom of the wok.

5. 5

   Fry over medium heat for about 1 minute, or until golden brown.

6. 6

   Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.

7. 7

   Pierce the bean curd with a fork to allow the liquid to seep through.

8. 8

   Turn heat to low and cook until the liquid is absorbed by the bean curd.

9. 9

   Shrimp's eggs may be added to this dish if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.