- 300 g Beancurds-tofu Some frying oil
- 20 g Dried black mushrooms 100 ml Water
- 1 tbsp Garlic, minced 150 g Bell peppers
- 1 stalk Scallion chunks 1 tsp Jiafan rice wine
- 1/2 tsp Chicken bouillon 1/2 tbsp Dark soya sauce
- 1 tbsp Oyster sauce 2/3 tsp Salt
- 1 tsp Cornstarch 1 tbsp Tap water
- A few drops of sesame oil
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- 300克 豆腐 适量 食用油
- 20克 香菇 100毫升 清水
- 1大勺 蒜末 150克 甜椒丝
- 1支 葱段 1小勺 加饭酒
- 1/2小勺 鸡精 1/2 大勺 老抽
- 1大勺 蚝油 2/3小勺 食盐
- 1小勺 玉米淀粉 1大勺 凉水
- 数滴 麻油
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- 豆腐切成日字形块状。香菇用清水浸软，挤出多余水份后切丝，留用浸泡水。三色椒也切丝备用。平底锅入油烧热，放入豆腐煎炸至金黄。
Cut the beancurd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
- 锅底留少许底油，爆香蒜末和菇丝，加入三椒丝翻炒片刻。淋入加饭酒，鸡精，老抽和蚝油，倒入浸泡水，豆腐回锅。盖上盖子，文火煮3-5分钟。淀粉用凉水拌匀后加入。把火候调高煮至浓稠，洒入葱段，淋上麻油兜匀盛起趁热就食白米饭。
Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.
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