---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SIMPLE BEAN CURD & MUSHROOM STIR-FRY
 Categories: Oriental, Vegetables
      Yield: 2 servings
 
      1 lb Firm fresh bean curd
      3 tb Oil, preferably peanut
    1/2 lb Sm. fresh button mushrooms
           - (whole)
      1 tb Oil, preferably peanut
      2    Cloves garlic, crushed
    1/4 ts Salt

---------------------------SAUCE---------------------------
      1 tb Dark soy sauce
      2 tb Rice wine or dry sherry
      2 ts Sugar
      2 tb Chicken or vegetable stock
      2    Scallions
           - sliced on the diagonal
 
  CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3
  tablespoons of oil in a large frying pan or wok. When
  the oil is hot, fry the bean curd on each side until
  it is golden brown. You may have to do this in several
  batches. Drain each cooked batch on paper towels.
  Drain the oil and wipe the wok clean. Reheat the wok
  over moderate heat and add 1 tablespoon of oil. Then
  add the garlic and salt and stir-fry for 30 seconds.
  Add the mushrooms and the rest of the sauce
  ingredients. Cook over moderate heat for 5 minutes or
  until the mushrooms are cooked. Return the bean curd
  to the wok and once it is heated through, it is ready
  to be served.
 
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