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Deep-fried bean curd stir-fried with mushroom

Yield: 4 Servings

Ingredients:

• 1 1/2 Cakes bean curd Vegetable oil -- for deep-frying
• 6 md Chinese dried mushrooms
• 1 md Onion
• 8 oz Broccoli
• 3 tb Vegetable oil
• 3 sl Ginger root
• 4 tb Vegetarian stock MMMMM---------------------------SAUCE--------------------------------
• 2 tb Light soy sauce
• 1 tb Hoisin sauce
• 2 ts Chili sauce
• 1 ts Sugar

Instructions:

Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges. Heat the vegetable oil in a large frying pan or wok. When hot add the onion ginger broccoli stems and mushrooms and stir-fry in the hot oil for 2 mintues to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes and then cook covered for 1-1/2 minutes. Uncover the pan or wok pour the sauce ingredients over the contents and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes. Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen Mintzias

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