Bean Curd With Oyster Sauce

• 2 Tbsp. vegetable oil, divided
• 8 oz. bean curd, cut into 1/2-inch cubes
• 1/2 c. water
• 2 Tbsp. oyster sauce
• 1 Tbsp. cornstarch
• 4 tsp. dry sherry
• 4 tsp. soy sauce
• 4 oz. fresh mushrooms, sliced
• 6 green onions, cut into 1-inch pieces
• 3 stalks celery, diagonally cut into 1/2-inch pieces
• 1 red or green bell pepper, cut into 1/2-inch chunks

1. Heat 1 tablespoon oil in wok or large skillet over high heat. Add bean curd and stir-fry until light brown, about 3 minutes. Remove and set aside.
2. Combine water, oyster sauce, cornstarch, sherry and soy sauce in small bowl.
3. Heat remaining 1 tablespoon oil in wok or skillet over high heat.
4. Add all vegetables, stir-fry for 1 minute.
5. Return bean curd to wok; toss lightly to combine.
6. Add cornstarch mixture to wok.
7. Cook and stir until liquid boils.
8. Cook for 1 minute more.
9. Makes 4 servings.

vegetable oil, bean curd, water, oyster sauce, cornstarch, sherry, soy sauce, fresh mushrooms, green onions, stalks celery, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=887274 (may not work)