BEAN CURD WITH OYSTER SAUCE
(China)

8 ounces bean curd
4 ounces fresh mushrooms
6 scallions
3 stalks celery
1 red or green bell pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce

Cut bean curd into 1/2-inch cubes. Clean mushrooms and cut into
slices. Cut onions into 1-inch pieces. Cut celery into 1/2-inch
diagonal slices. Remove seeds from pepper and cut pepper into 1/2-inch
chunks.

Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in
the oil, stirring gently, until light brown, 3 minutes. Remove from
pan. Heat remaining 1 tablespoon oil in wok over high heat. Add
mushrooms, onions, celery and pepper. Stir fry 1 minute. 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 longer.

Makes 4 servings.