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Bean Curd and Chicken of the Woods Mushrooms

Vegetables, also Vegetarian Foods

Bean Curd and Chicken of the Woods Mushrooms
1/4 pound fresh chicken of the woods mushrooms, blanched for two minutes, then drained and coarsely chopped
1 square firm bean curd, sliced horizontally into four pieces
3 Tablespoons vegetable oil
1/2 carrot, peeled and minced
2 Chinese black mushroom, soaked, stem discarded, and minced
2 Tablespoons vegetarian oyster sauce
1 teaspoon sugar
dash ground white pepper
1 Tablespoon cornstarch mixed with two tablespoons of cold water
1. Heat wok or fry pan, add one tablespoon of the oil, and fry the chicken of the woods mushrooms for one minute, remove and set aside.
2. Add the rest of the oil and fry the bean curd slices until crisp first on one side, then on the other. Remove them first to paper towels, then to a pre-heated platter. Put the chicken of the woods mushrooms o top of the bean curd slices.
3. Put carrot and black mushroom pieces in the wok with any remaining oil, and stir-fry for two minutes. Then add oyster sauce, sugar, ground white pepper, and the cornstarch mixture, and stir until thickened.
4. Pour the carrot-mushroom mixture over the bean curd and the chicken of the woods mushrooms, and serve.

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