Bean Curd On Sizzling Platter
Ingredients
1 C. dried lily flowers loosely packed
3 pieces dried agaric (wood ear mushrooms)
2 Tbsp. soybean oil
1 pound firm tofu
2 tsp. sesame oil
5 fresh shiitake mushrooms sliced
1/2 carrot shredded
1/2 C. vegetable stock
1 tsp. low sodium soy sauce
1/4 tsp. sugar
1 pinch white pepper
2 tsp. vegetarian oyster sauce
1 tsp. cornstarch
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)