• 2 squares seasoned pressed bean curd (tofu)
  • 1/2 cup chicken stock
  • 2 celery stalks
  • 1/4 tsp salt
  • 1 large carrot
  • 1 pinch sugar
  • 6 cup boiling water
  • 1/2 tsp ginger root, minced
  • 1/2 cup giant bamboo shoots, cut into sticks
  • 2 tsp medium sherry
  • 1/2 tsp sesame oil
  • 1/2 medium white onion
  • cornstarch paste
  • 1 tbsp peanut oil

To make stir fried vegetables with bean curd, we will first cut the pressed bean curd (tofu) into sticks of 2″ long, the size of a lead pencil. Wash and trim the celery and carrots, trim strings from back of celery and cut into sticks to match the pressed bean curd.

Wash and slice giant bamboo shoot across grain to match bean curd sticks. Peel onion, take apart layers and cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve.

Put carrots in rapidly boiling water for 15 seconds, add celery in another 15 seconds. Drain and plunge Vegetables into running cold water to stop the cooking process. Drain and reserve.

Stir-frying

Heat wok to very hot and add oil. Let oil heat for a few seconds, then add onions and toss for 10 seconds. Next, add the celery, carrots and bamboo shoots and toss for 1 minute. Slowly pour in the chicken stock mixture around sides of pan so it heats quickly.

When liquid boils, add the bean curd sticks, taking care not to break the pieces. Thicken liquid slightly with some cornstarch paste. Keep stirring gently to reduce liquid. Remove to a serving platter. Stir fried vegetables with bean curd can be an ideal starter or accompaniment to other main dishes.