Bamboo Shoots With Bean Curd

• 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)

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.

bamboo shoot, firm tofu, chinese mushrooms, choy, oyster sauce, soy sauce, black pepper, vegetable oil

Taken from www.food.com/recipe/bamboo-shoots-with-bean-curd-360150 (may not work)