---------------------------SAUCE---------------------------
1 tb Dark soy sauce
2 tb Rice wine or dry sherry
2 ts Sugar
2 tb Chicken or vegetable stock
2 Scallions
- sliced on the diagonal
CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3
tablespoons of oil in a large frying pan or wok. When
the oil is hot, fry the bean curd on each side until
it is golden brown. You may have to do this in several
batches. Drain each cooked batch on paper towels.
Drain the oil and wipe the wok clean. Reheat the wok
over moderate heat and add 1 tablespoon of oil. Then
add the garlic and salt and stir-fry for 30 seconds.
Add the mushrooms and the rest of the sauce
ingredients. Cook over moderate heat for 5 minutes or
until the mushrooms are cooked. Return the bean curd
to the wok and once it is heated through, it is ready
to be served.
