Bean Curd with Oyster Sauce
4 ounces fresh mushrooms
3 stalks celery
1 red or green bell pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce
Cut bean curd into 1/2-inch cubes. Clean mushrooms and cut into slices. Cut
onions into 1-inch pieces. Cut celery into 1/2-inch diagonal slices. Remove
seeds from pepper and cut pepper into 1/2-inch chunks.
Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil,
stirring gently, until light brown, 3 minutes. Remove from pan.
Heat remaining 1 tablespoon oil in wok over high heat. Add
mushrooms, onions, celery and pepper. Stir fry 1 minute.
Return bean curd to wok. Toss lightly to combine. Blend
water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok.
Cook and stir until liquid boils. Cook and stir 1 minute longer.
Makes 4 servings.