Title: Bean Curd on Sizzling Platter
Categories: Vegetarian, Vegan, Ethnic, Main dish
Yield: 3 Servings
1 c Dried lily flowers; loosely
3 Pieces dried agaric (wood
2 tb Soybean oil
1 lb Firm tofu
2 ts Sesame oil
5 Fresh shiitake mushrooms;
1/2 Carrot; shredded
1/2 c Vegetable stock
1 ts Low-sodium soy sauce
1/4 ts Sugar
pn White pepper
2 ts Vegetarian oyster sauce
-(Lee Kum Kee makes one; it
-is available in Oriental
1 ts Cornstarch
1 ts ;water
Place lily flowers and agaric in a small bowl and cover with warm water.
Soak for 30 minutes, drain and set aside.
Slice tofu into 1/4″ thick strips. Heat soybean oil in a wok or large
skillet and stir-fry tofu until brown and crispy. Remove and set aside.
Heat sesame oil in wok over medium-high heat and stir-fry lily flowers,
agaric, shiitake mushrooms and carrot for 2 minutes.
Add tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to
vegetable mixture. Lower heat and cook for 3 minutes.
In a separate bowl, mix cornstarch with water until blended. Stir
cornstarch solution into vegetable mixture and heat for 2 minutes.
Serve hot. (Optional: Heat a sizzling platter overhigh heat. Once hated,
place vegetables on platter and serve immediately).
Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g crb; 25 g fat; 0 mg
chol; 308 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini