Bean Curd With Oyster Sauce
	     All Ingredients should be prepared before you start cooking
	     this will save time and make cooking the dish easier and
	     more enjoyable. 
	          8 ounces (225g) bean curd 
	          4 ounces (113g) fresh mushrooms 
	          6 green onions 
	          3 stalks celery 
	          1 red or green pepper 
	          2 tablespoons (30ml) vegetable oil 
	          1/2 cup (125ml) water 
	          1 tablespoon (15ml) cornstarch 
	          2 tablespoons (30ml) oyster sauce 
	          4 teaspoons (20ml) dry sherry 
	          4 teaspoons (20ml) soy sauce 
	   1. Cut bean curd into 1/2 inch (1.5cm) cubes. Clean mushrooms 
	      and cut into slices. Cut onions into 1 inch (2.5cm) pieces.
	      Cut celery into 1/2 inch (1.5cm) diagonal slices. Remove seeds
	      from pepper and cut pepper into 1/2 inch (1.5cm)chunks. 
	   2. Heat 1 tablespoon (15ml) of the oil in wok over high heat. Cook 
	      bean curd in the oil, stirring gently, until light brown, 3
	      minutes. Remove from pan. 
	   3. Heat remaining 1 tablespoon (15ml) oil in wok over high heat. 
	      Add mushrooms, onions, celery and pepper, Stir fry for 1 minute. 
	   4. Return bean curd to wok. Toss lightly to combine. Blend water, 
	      cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture
	      in wok. Cook and stir until liquid boils. Cook and stir 1 minute 

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