Bean curd on sizzling platter

3 servings

Ingredients

Quantity Ingredient
1 cup Dried lily flowers; loosely packed
3 Pieces dried agaric (wood ear mushrooms)
2 tablespoons Soybean oil
1 pounds Firm tofu
2 teaspoons Sesame oil
5 Fresh shiitake mushrooms; sliced
½ Carrot; shredded
½ cup Vegetable stock
1 teaspoon Low-sodium soy sauce
¼ teaspoon Sugar
pinch White pepper
2 teaspoons Vegetarian oyster sauce (Lee Kum Kee makes one; it is available in Oriental markets)
1 teaspoon Cornstarch
1 teaspoon ;water

Directions

Place lily flowers and agaric in a small bowl and cover with warm water. Soak for 30 minutes, drain and set aside.

Slice tofu into ¼" thick strips. Heat soybean oil in a wok or large skillet and stir-fry tofu until brown and crispy. Remove and set aside.

Heat sesame oil in wok over medium-high heat and stir-fry lily flowers, agaric, shiitake mushrooms and carrot for 2 minutes.

Add tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to vegetable mixture. Lower heat and cook for 3 minutes.

In a separate bowl, mix cornstarch with water until blended. Stir cornstarch solution into vegetable mixture and heat for 2 minutes.

Serve hot. (Optional: Heat a sizzling platter overhigh heat. Once hated, place vegetables on platter and serve immediately).

Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g crb; 25 g fat; 0 mg chol; 308 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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