Title: Bean Curd on Sizzling Platter
Categories: Vegetarian Vegan Ethnic Main
Yield: 3 Servings

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 availa
1	ts	Cornstarch
1	ts	; water

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

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