*  Exported from  MasterCook  *

                     BEAN CURD ON SIZZLING PLATTER

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Vegetarian                       Ethnic
               Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            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       t            Cornstarch
  1       t             -- 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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