INGREDIENTS

INSTRUCTIONS

Soak the Chinese black mushrooms in 1 1/2 cups hot water for 20
minutes. Drain and reserve soaking liquid. Discard stems and cut caps
in half or in thirds if very large. Reserve.  Remove stems from
shiitake mushrooms and cut caps in half. Reserve.  Wrap the tofu in
paper towels or a cotton towel and place a heavy  weight such as a
skillet, on top. Let stand for 30 minutes to press  out the excess
water, then cut into 1/2-inch cubes.  Combine the Braising mixture
ingredients and set aside. Combine the  cornstarch and water and blend
well.  Heat a flameproof casserole or a Dutch oven, add the corn oil,
and  heat until hot. Add the leek, garlic, and softened black mushrooms
and stir-fry for about 10 seconds, until fragrant. Add the braising
mixture and heat back to the boil. Reduce the heat to medium low,
cover, and simmer for 20 minutes. Uncover, increase the heat to
medium, and cook until the sauce is reduced by half. Add the  constarch
thickener and cook, stirring continuously to prevent lumps,  until
thickened. Transfer to a serving bowl or serve directly from  the pot.
Serves. 6.  NOTE: "In this dish, smoky mushrooms and chicken broth
flavor tofu  cubes and provide a rich base for the sumptuous sauce.
Served with  bowls of steaming rice, this dish makes a delicious and
filling meal."  REG 1 shared by Karin Baumgardner, Issaquah, WA  Recipe
by: China Express - Nina Simonds  Posted to EAT-LF Digest by
KGuilette@aol.com on May 26, 1999,  converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 187
Calories From Fat: 68
Total Fat: 8.1g
Cholesterol: <1mg
Sodium: 360.5mg
Potassium: 476.2mg
Carbohydrates: 21.2g
Fiber: 2.7g
Sugar: 1.8g
Protein: 13.5g