RECIPES OF CHINA

Ingredients

6

8 oz

2 tsp

1 tbsp

2 tbsp

1 small

1/2 cup

1

3/4 cup

2 tbsp

2 tsp

1 tsp

1 tsp

Dried black mushrooms
Regular-firm tofu (drained)
Soy sauce
Cornstarch
Cooking oil
Zucchini (sliced)
Sliced bamboo shoots
Leek (white park only) (cut into 1/2 inch rings)
Vegetable broth
Soy sauce
Sugar
Sesame oil
Cornstarch dissolved in 2 teaspoons water (optional)

1. Soak mushrooms in warm water to cover until softened, about 15 minutes then drain and trim and discard stems (Leave caps whole)

2. Cut tofu into 3/4 inch cubes and place in a bowl with soy sauce and stir gently to coat

3. Sprinkle cornstarch over tofu then stir to coat all sides

4. Place a wide non-stick frying pan over medium heat until hot then add 1 tbsp cooking oil, swirling to coat sides

5. Add tofu and cook until golden brown on all sides, for about 3 minutes then remove and drain on paper towels

6. Place a wok over high heat until hot

7. Add remaining 1 tbsp cooking oil, swirling to coat sides

8. Add mushrooms, zucchini, bamboo shoots, leeks and stir-fry for 2 minutes (Add a few drops of water if wok appears dry)

9. Add tofu and cook for 1 minute

10. Place vegetable mixture in a clay pot or 2 quart pot

11. Add broth, soy sauce, sugar, and sesame oil and bring to a boil over medium heat

12. Reduce heat to low, cover, and simmer until vegetables are tender, for 6 to 8 minutes

13. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens