INGREDIENTS

INSTRUCTIONS

Preparation:  Cut pressed beancurd into sticks 2" long, the size of a
lead pencil.  Wash and trim celery and carrots; trim strings from  back
of celery; cut into sticks to match pressed beancurd. Wash and  slice
giant bamboo shoot across grain to match beancurd sticks. Peel  onion,
take apart layers; cut into sticks.  Combine chicken stock, salt,
sugar, ginger, sherry and sesame oil in  bowl. Reserve.  Put carrots in
rapidly boiling water; in 15 seconds, add celery; in  another 15
seconds, drain and plunge vegetables into running cold  water to stop
cooking process. Drain and reserve.  Stir-frying: Heat wok to very hot;
add oil.  Let oil heat for a few  seconds, then add onions; toss for 10
seconds. Add celery, carrots and  bamboo shoots; toss for 1 minute.
Slowly pour in chicken stock mixture  around sides of pan so it will
heat quickly. When liquid boils, add  beancurd sticks, taking care not
to break pieces. Thicken liquid  slightly with a dribble or two of
cornstarch paste. Keep stirring  gently to reduce liquid. Remove to
serving platter.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“How can a moral wrong be a civil right?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: <1mg
Sodium: 229.5mg
Potassium: 154.4mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 1.9g
Protein: 1.1g