Fried custard with mushrooms (Xiānggū dàndòufu) from All Under Heaven: Recipes from the 35 Cuisines of China (page 178) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on September 20, 2016

    Wow! This is a delicious mixture of textures and flavours and about as close as Chinese food gets to a one-dish meal (with rice). I was worried that the custard would disintegrate when fried, but it didn't. (It did disintegrate to a degree when tossed with starch. Next time I would sprinkle rather than toss. But the non-cubic bits of custard were just as delicious as the cubic ones.) The custard, crispy on the outside and smooth on the inside, is a revelation. The bok choy and mushroom stir-fry complement it perfectly. Yum, yum, yum.

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