Recipe - Bean Curd With Ginger

8 ounce Bean curd; (225g)
4 ounce Fresh mushrooms; (113g)
6 Green onions
3 Stalks celery
1 Red or green pepper
2 tablespoon Vegetable oil; (30ml)
One half cup Water; (125ml)
1 tablespoon Cornstarch; (15ml)
2 tablespoon Oyster sauce; (30ml)
4 teaspoon Dry sherry; (20ml)
4 teaspoon Soy sauce; (20ml)

( Everything should be prepared before cooking)

1.Cut bean curd into One half inch (1.5cm) cubes. Clean mushrooms and cut into
slices. Cut onions into 1 inch (2.5cm) pieces. Cut celery into One half inch
(1.5cm) diagonal slices. Remove seeds from pepper and cut pepper into 1/2
inch (1.5cm) chunks.

2.Heat 1 tablespoon (15ml) of the oil in wok over high heat. Cook bean curd
in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.

3.Heat remaining 1 tablespoon (15ml) oil in wok over high heat. Add
mushrooms, onions, celery and pepper, Stir fry for 1 minute.

4.Return bean curd to wok. Toss lightly to combine. Blend water,
cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok.
Cook and stir until liquid boils. Cook and stir 1 minute longer.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 15,
1998