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Deep-fried Bean Curd Stir-fried With Mushroom

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
 Categories: Vegetarian, Chinese
      Yield: 4 Servings
 
  1 1/2    Cakes bean curd
           Vegetable oil
           -- for deep-frying
      6 md Chinese dried mushrooms
      1 md Onion
      8 oz Broccoli
      3 tb Vegetable oil
      3 sl Ginger root
      4 tb Vegetarian stock

MMMMM---------------------------SAUCE--------------------------------
      2 tb Light soy sauce
      1 tb Hoisin sauce
      2 ts Chili sauce
      1 ts Sugar
 
  Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in
  hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm
  and yellow.  Drain thoroughly. Soak the mushrooms in boiling water
  for half an hour.  Drain.  Discard the stems and cut the caps into
  halves. Cut the onion into thin slices. Break the broccoli into
  individual florets and cut the stem into 1-inch wedges.
  
  Heat the vegetable oil in a large frying pan or wok. When hot, add the
  onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot
  oil for 2 mintues, to season the oil. Add the broccoli and stock and
  continue to stir-fry for 1-1/2 minutes, and then cook, covered, for
  1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients
  over the contents, and continue to turn and stir-fry all ingredients
  together for a further 1-1/2 minutes.  Serve with rice and other
  dishes.
  
  Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by
  Karen Mintzias
 
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