Honey Braised Vegetables with Bean Curd

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Technique: Braise Recipe
Difficulty: Medium

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3

Ingredients

  • 8 dried Mushrooms
  • 250 gms - white sweet potato, halved and sliced
  • 2 tbsp - Corn flour
  • 2 tbsp - Peanut oil
  • 3 thin slices - Ginger
  • 2 tbsp - soya sauce
  • 1 tbsp - Honey
  • 2 tbsp - sesame oil
  • 45 gms - fresh bean curd, cut into 1 cm strips
  • 4 Spring onions
  • 410 gms - canned or fresh baby Corn
  • 230 gms - canned water chestnut, drained

How to Make Honey Braised Vegetables with Bean Curd

  • Soak mushrooms in hot water to cover for 30 mins.
  • Drain, reserving 3/4 cup liquid.
  • Squeeze mushrooms to remove excess liquid. Remove stems.
  • Slice the mushrooms thinly. Slice ginger thinly.
  • Heat the oil in a wok or heavy based frying pan, swirling gently to coat base and side.
  • Add ginger and stir-fry over medium heat for 1 min.
  • Add the mushrooms and stir-fry for 30 seconds.
  • Add sweet potato with the soya, honey, sesame oil, mushroom liquid and fried bean curd.
  • Simmer, uncovered, 15 mins.
  • Dissolve corn flour in a little water, add to pan.
  • Stir until liquid thickens.
  • Add the spring onions, corn and water chestnuts, simmer 1 minute.