*  Exported from  MasterCook  *

                  STIR FRIED VEGETABLES WITH BEAN CURD

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Sq seasoned pressed beancurd
  2                    Stalks celery
  1       lg           Carrot
  6       c            Boiling water
    1/2   c            Giant bamboo shoots, cut
                       Into sticks
    1/2   md           White onion
  1       tb           Peanut oil
    1/2   c            Chicken stock
    1/4   ts           Salt
  1       pn           Sugar
    1/2   ts           Ginger root, minced
  2       ts           Medium sherry
    1/2   ts           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.

 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.



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