Bamboo Shoots With Bean Curd

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
• 1 lb firm tofu, cut into 1 inch squares
• 3 dried chinese mushrooms, soaked in warm water for 20 minutes
• 2 ounces baby bok choy
• 1 teaspoon oyster sauce
• 1 teaspoon light soy sauce
• 1 pinch black pepper
• vegetable oil (for deep frying) or peanut oil (for deep frying)

Recipe

• 1 squeeze out water from mushrooms and finely slice them.
• 2 blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.
• 3 heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.
• 4 remove oil from wok, and add 1 tablespoon of oil, heat until hot.
• 5 add mushrooms, bok choy, stir.
• 6 add bean curd, bamboo shoots, oyster sauce, and soy sauce.
• 7 heat through.
• 8 add pinch of black pepper, and serve.