Bok Choy with Bean Curd
1 pound bean
Cut bok choy (with leaves) into 1/4-inch slices. Cut scallions into 2-inch pieces.
Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes. Remove bean curd.
Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes. Add mushrooms.
Add enough water to reserved liquid to measure 1/2 cup. Stir
liquid, the oyster sauce and bouillon into vegetables; heat to boiling.