Recipe - Simple Bean Curd And Mushroom Stir-Fry

1 pound Firm fresh bean curd
3 tablespoon Oil, preferably peanut
One half pound Sm. fresh button mushrooms
(whole)
1 tablespoon Oil, preferably peanut
2 Cloves garlic, crushed
One fourth teaspoon Salt

SAUCE
1 tablespoon Dark soy sauce
2 tablespoon Rice wine or dry sherry
2 teaspoon Sugar
2 tablespoon Chicken or vegetable stock
2 Scallions
cut or sliced up on the diagonal

CUT THE BEAN CURD into 2by1/2inch squares. Heat 3 tablespoons of oil in
a large frying pan or wok. When the oil is hot, fry the bean curd on each
side until it is golden brown. You may have to do this in several batches.
Drain each cooked batch on paper towels. Drain the oil and wipe the wok
clean. Reheat the wok over moderate heat and add 1 tablespoon of oil. Then
add the garlic and salt and stirfry for 30 seconds. Add the mushrooms and
the rest of the sauce ingredients. Cook over moderate heat for 5 minutes or
until the mushrooms are cooked. Return the bean curd to the wok and once it
is heated through, it is ready to be served.

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