Bean Curd on Sizzling Platter
| Yield: | 3 Servings |
| Categories: | Vegetarian, Ethnic, Vegan, Main Dishes |
| 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 available in Oriental markets) |
| 1 | ts | Cornstarch |
| 1 | ts | ;water |
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