Recipe - Bean Curd Casserole

1 cup Dried lily flowers; loosely
packed
3 Pieces dried agaric (wood
ear mushrooms)
2 tablespoon Soybean oil
1 pound Firm tofu
2 teaspoon Sesame oil
5 Fresh shiitake mushrooms;
cut or sliced up
One half Carrot; shredded
One half cup Vegetable stock
1 teaspoon Lowsodium soy sauce
One fourth teaspoon Sugar
pn White pepper
2 teaspoon Vegetarian oyster sauce
(Lee Kum Kee makes one; it
is available in Oriental
markets)
1 teaspoon Cornstarch
1 teaspoon ;water

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 1/4" thick strips. Heat soybean oil in a wok or large
skillet and stirfry tofu until brown and crispy. Remove and set aside.

Heat sesame oil in wok over mediumhigh heat and stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini