Vegetarian Chop Suey

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Vegetarian Chop Suey

 

2 tbsps. dried Chinese mushroom, chopped

2 8 oz. cakes tofu

6 ozs. broccoli or pea pods

4 ozs. fresh mushrooms

6 ozs. bamboo shoots

4 to 5 tbsps. oil

1 tsp. sugar

1 1/2 tsps. salt

1 to 2 onions finely sliced

1 tbsp. soy sauce

2 tbsps. rice wine or dry sherry

1 tbsp. cornstarch

1 tbsp. cold water

 

Soak dry mushrooms in hot water for 30 minutes, remove and discard stems. Cut

tofu into small cubes. Chop rehydrated dried mushrooms, broccoli, fresh

mushrooms and bamboo shoots into small pieces. Heat wok over high heat and add

half the oil. When oil just smokes add bean curd and stir-fry until golden

brown. Remove bean curd from wok and set aside. Heat remaining oil in wok, then

add broccoli, stir-fry 30 seconds. Add mushrooms, bamboo shoots and bean curd,

cook for 1 minute. Add sugar, salt, onion, soy sauce and wine. Toss to coat.

Combine cornstarch and water, then add cornstarch mixture. Continue cooking

until thickened. Serve hot.

Yields 4 servings.

 

 

 

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