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Lo Han Clay Pot

Vegetables, also Vegetarian Foods

Lo Han Clay Pot
1/2 pound fresh soft or firm bean curd cut into two-inch squares half-inch thick
2 cups vegetable oil
1/2 head Tianjin cabbage, cut into two-inch sections
3 ounces fresh golden mushrooms, each cut in half
10 fresh button mushrooms
10 medium Chinese black mushrooms, soaked stems discarded, and cut into quarters
1/4 cup dried wood ear fungi, soaked and then torn into pieces
2 or 3 white or snow fungi, prepared as the wood ear fungi
1 Tablespoon sesame oil
10 canned gingko nuts
20 goji berries
20 eaves from hollow stem vegetables 1 stalk celery, cut in half-inch pieces
2 cups vegetable stock of one cube vegetable bouillon with two cups boiling water
2 Tablespoons vegetarian oyster sauce
1 teaspoon salt
1 tablespoon mushroom soy sauce
1. In a wok or deep fry pan, fry the bean curd in hot oil for about four minutes or until golden, then drain it on paper towels and set it aside. reserving the oil for another use.
2. In the same wok or fry pan, mix the cabbage, all the mushrooms (and fungi) for one minute, then add the gingko nuts, stock, oyster sauce, salt, and the soy sauces, and simmer for thirty minutes. Serve now or put the soup in a tureen and reheat it and serve it at the table.

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