*  Exported from  MasterCook  *
 
                       BEAN CURD ON SIZZLING PLATTER
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Vegetarian                       Ethnic
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried lily flowers -- loosely
                         -packed
    3                    Pieces dried agaric (wood
                         -ear mushrooms)
    2       tb           Soybean oil
    1       lb           Firm tofu
    2       ts           Sesame oil
    5                    Fresh shiitake mushrooms
                         -sliced
      1/2                Carrot -- shredded
      1/2   c            Vegetable stock
    1       t            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
                         -markets)
    1       t            Cornstarch
    1       t             -- 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
  
 
 
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