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