Mixed Vegetables and Bean Curd In Clay Pot Recipes

Ingredients :

8

1

12

4

60 g

30 g

100 g

8 cups

bean curd squares

medium carrot

dried Chinese mushrooms, soaked

stalks spring onions

canned bamboo shoots

cloud ear fungus, soaked

chicken liver

water

soy sauce to taste

Chinese brown vinegar to taste

1. Slice or dice the bean curd and set aside.

2. Scrape carrot and slice thinly.

3. Drain mushrooms and cut each in half.

4. Thinly slice bamboo shoots.

5. Drain cloud ear fungus.

6. Clean and slice chicken liver.

7. Bring water to boil in a clay pot and put in the carrot, mushrooms, spring onions, bamboo shoots, fungus and liver.

8. Boil for 10 minutes.

9. Season to taste with soy sauce and Chinese brown vinegar.

Serves 4 - 6

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