Recipe - Stir Fried Vegetables With Bean Curd

2 Sq seasoned pressed beancurd
2 Stalks celery
1 lg Carrot
6 cup Boiling water
One half cup Giant bamboo shoots, cut
Into sticks
One half md White onion
1 tablespoon Peanut oil
One half cup Chicken stock
One fourth teaspoon Salt
1 pn Sugar
One half teaspoon Ginger root, minced
2 teaspoon Medium sherry
One half teaspoon Sesame oil
Cornstarch paste

Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead
pencil. Wash and trim celery and carrots; trim strings from back of
celery; cut into sticks to match pressed beancurd. Wash and slice giant
bamboo shoot across grain to match beancurd sticks. Peel onion, take apart
layers; cut into sticks.

Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl.
Reserve.

Put carrots in rapidly boiling water; in 15 seconds, add celery; in another
15 seconds, drain and plunge vegetables into running cold water to stop
cooking process. Drain and reserve.

Stirfrying: Heat wok to very hot; add oil. Let oil heat for a few
seconds, then add onions; toss for 10 seconds. Add celery, carrots and
bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture
around sides of pan so it will heat quickly. When liquid boils, add
beancurd sticks, taking care not to break pieces. Thicken liquid slightly
with a dribble or two of cornstarch paste. Keep stirring gently to reduce
liquid. Remove to serving platter.

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