% p' R, C' m5 b% a3 g1 _# { * t2 b/ S% D9 V7 B6 BIngredients:) T |, a" W2 |
tender tofu, gingko nuts, cooked green peas, red 7 p! }. c1 q! y$ S. I6 ?; q$ G0 l$ G# |+ }
+ q0 e6 ?, }. r% c; X V3 p' Mbell pepper. 7 {! }6 u3 u8 ~1 w2 f1 H% N7 ^) B, a/ J8 p8 O) F( c
Seasonings: ; V V) ~3 I& K8 g4 v2 rsoy sauce, ketchup, vegetarian barbecue sauce and ) H1 `. h! t) w# Y/ w$ \- ?6 R' Eshiitake mushroom powder, cornstarch solution.8 X# x' b0 J+ v7 I, n
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Methods:0 s3 `3 l3 F) B: K
1. Cut tofu into small pieces. Deep-fry in smoking ; u2 a, E/ y& P/ r2 uoil over medium heat until golden and remove to 3 }$ I2 e5 T' p- S U% [6 o/ }8 odrain. Then arrange in serving plate. : p: A2 t: ^! |$ W- b" j2. Rinse gingko nuts and green peas well. Rinse ) _( |$ H* w$ Z: N. l) p Vbell pepper well and cut into small pieces. + F4 X8 ~2 Q* } D% D3. Stir-fry the above ingredients in wok with a 6 `5 C ? c# @
little oil added. Stir for a minute and season with - d, b0 ?" t; ~; dsoy sauce, ketchup, vegetarian barbecue sauce and . O; L w: |/ A/ \2 B
shiitake mushroom powder to taste. Thicken with 3 m8 X6 M% s* ~6 a" A0 u. |
cornstarch solution and drizzle over deep-fried : n3 q$ O I- t1 atofu. Serve.