Stir-Fried Vegetables With Beancurd

Servings: 4
Ingredients:

2    Sq seasoned pressed               1/2 c  Chicken stock
-beancurd                         1/4 ts Salt
2    Stalks celery                       1    Pinch sugar
1    Large carrot                      1/2 ts Ginger root, minced
6 c  Boiling water                       2 ts Medium sherry
1/2 c  Giant bamboo shoots,              1/2 ts Sesame oil
-cut into sticks                         Cornstarch paste
1/2 md White onion                              -as thickener
1 tb Peanut oil

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.
Stir-frying: 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. Serves 4

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