Bean Curd with Oyster Sauce

Bean Curd with Oyster Sauce

8 ounces bean curd

4 ounces fresh mushrooms

6 green onions

3 stalks celery

1 red or green pepper

2 tablespoons vegetable oil

1/2 cup water

1 tablespoon corn-starch

2 tablespoons oyster sauce

4 teaspoons dry sherry

4 teaspoons soy sauce

1. 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.

2. 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.

3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute.

4. Return bean curd to wok. Toss lightly to combine. Blend water, corn-starch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.