---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Beans, Chinese
       Yield: 4 servings
   1 1/2    Cakes bean curd
            Vegetable oil
            -- for deep-frying
       6 md Chinese dried mushrooms
       1 md Onion
       8 oz Broccoli
       3 tb Vegetable oil
       3 sl Ginger root
       4 tb Vegetarian stock
       2 tb Light soy sauce
       1 tb Hoisin sauce
       2 ts Chili sauce
       1 ts Sugar
   Cut the bean curd into 1- x 1-1/2-inch flat pieces.
   Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
   the surfaces are somewhat firm and yellow.  Drain
   thoroughly.  Soak the mushrooms in boiling water for
   half an hour.  Drain.  Discard the stems and cut the
   caps into halves.  Cut the onion into thin slices.
   Break the broccoli into individual florets and cut the
   stem into 1-inch wedges.
   Heat the vegetable oil in a large frying pan or wok.
   When hot, add the onion, ginger, broccoli stems, and
   mushrooms and stir-fry in the hot oil for 2 mintues,
   to season the oil.  Add the broccoli and stock and
   continue to stir-fry for 1-1/2 minutes, and then cook,
   covered, for 1-1/2 minutes. Uncover the pan or wok,
   pour the sauce ingredients over the contents, and
   continue to turn and stir-fry all ingredients together
   for a further 1-1/2 minutes.  Serve with rice and
   other dishes.
   Source: New Chinese Vegetarian Cooking by Kenneth Lo
   Typed for you by Karen Mintzias