Stir Fried Vegetables with Bean Curd
| Yield: | 4 Servings |
| Categories: | Chinese |
| 2 | Sq seasoned pressed beancurd | |
| 2 | Stalks celery | |
| 1 | lg | Carrot |
| 6 | c | Boiling water |
| 1/2 | c | Giant bamboo shoots, cut |
| Into sticks | ||
| 1/2 | md | White onion |
| 1 | tb | Peanut oil |
| 1/2 | c | Chicken stock |
| 1/4 | ts | Salt |
| 1 | pn | Sugar |
| 1/2 | ts | Ginger root, minced |
| 2 | ts | Medium sherry |
| 1/2 | ts | Sesame oil |
| Cornstarch paste |
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