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Bean Curd Sticks and Many Mushrooms

Vegetables, also Vegetarian Foods

Bean Curd Sticks and Many Mushrooms
2 dried beancurd sticks, soaked for half hour, hard parts cut away and discarded, remaining softened sticks sliced into half-inch pieces
3 small cans (assorted types) mushrooms, drained
1 carrot, peeled and sliced thinly on angle
6 shallots, peeled and cut into quarters
1 Tablespoon vegetable oil
1 teaspoon Chinese rice wine
1 teaspoon mushroom oyster sauce
1 teaspoon thin soy sauce
1 teaspoon sugar
1 Tablespoon water chestnut flour
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1. Drain bean curd pieces and dry with a paper towel. Then mix them with mushrooms and set aside.
2. Simmer carrot slices in half-cup water for two minutes, then drain and set them aside.
3. Heat vegetable oil, add pieces of beancurd and all the mushrooms, and the shallots and carrot pieces and stir-fry for two minutes before adding mushroom oyster sauce, thin soy sauce and the sugar, and stir well. Next mix the water chestnut flour with the mushrooms, and the cornstarch with one tablespoon cold water before adding it to the mushroom mixture.
4. Stir in the sesame oil, put the mushroom mixture in a bowl, and serve.

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