| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Ethnic, Main dish |
3 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
ts |
Cornstarch |
| 1 |
ts |
;water |
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. (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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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