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King Oyster Mushrooms, Tofu, and Peas

Vegetables, also Vegetarian Foods

King Oyster Mushrooms, Tofu, and Peas
1 ounce dried Chinese black mushrooms, soaked for half hour in one cup of warm water
1 pound firm tofu, cut into one- to two-inch cubes
3 Tablespoons cornstarch
3 Tablespoons corn oil
2 to 3 almond/king oyster mushrooms, each cut into three to four pieces
3 cloves garlic, peeled and coarsely minced
2 slices peeled fresh ginger, each cut into eight pieces
1/2 cup fresh or frozen peas
1. Remove stems from the black mushrooms and discard, then cut each one in half or quarters. Squeeze them, over a glass or small bowl, of any remaining water, and reserve it.
2. Put black mushrooms and tofu in a bowl, mix, then add cornstarch and mix again.
3. Heat wok, add oil, them fry oyster/king mushroom for one half minute, then add black mushrooms and tofu and fry in two batches, each about two minutes, then remove solids leaving oil in the wok.
4. Reheat oil and fry the garlic and ginger for half a minute, add all ingredients, used and not yet used, and fry for one more minute, remove with a slotted spoon, draining well, then serve.

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