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Bean Curd On Sizzling Platter

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEAN CURD ON SIZZLING PLATTER
 Categories: Vegetarian, Ethnic, Main dish
      Yield: 3 Servings
 
      1 c  Dried lily flowers; loosely
           -packed
      3    Pieces dried agaric (wood
           -ear mushrooms)
      2 tb Soybean oil
      1 lb Firm tofu
      2 ts Sesame oil
      5    Fresh shiitake mushrooms;
           -sliced
    1/2    Carrot; shredded
    1/2 c  Vegetable stock
      1 ts Low-sodium soy sauce
    1/4 ts Sugar
        pn White pepper
      2 ts Vegetarian oyster sauce
           -(Lee Kum Kee makes one; it
           -is available in Oriental
           -markets)
      1 ts Cornstarch
      1 ts ;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 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
 
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