Vegetarian Chicken Mu Er

• 1 whole red chili seeds removed
• 6 cloves garlic
• 2 inches ginger piece
• 1/8 cup vegetable oil
• 2 cups boiling water
• 2 teaspoons chicken powder, you can substitute with vegetable boullion
• 1 1/2 cups tvp Textured Vegetable Powder
• 2 pieces tofu preserved
• 1 tablespoon oil for frying
• 1 cup black fungus woodear, " Mu Er"
• 1 tablespoon oyster sauce or to taste
• 1 teaspoon light soy sauce or to taste

1. Put the first four ingredients in to the magic bullet blender or regular blender, and mix until like a smoothie.
2. Boil the water, add the chicken powder and stir until the bouillon is dissolved. Add the TVP and make sure you press it down so that all the TVP is in the water. Leave for about 10-15 minutes to ensure the TVP soaks up all the liquid and becomes rehydrated. It will expand dramatically.
3. Heat a wok or large frying pan until very hot. Add 1TBSP vegetable oil until smoking hot. Add the preserved tofu and as you fry, mash it with your spoon.
4. Add the chili, garlic, and ginger "smoothie" and stir well. You may wish to put the exhaust fan on at this point.
5. Add the rehydrated TVP and stir very well ensuring that the tofu and "smoothie" are mixed very well in with the TVP.
6. Add the mu er and stir well. Add the oyster sauce and soy sauce and stir very well. Keep stirring until the mu er is cooked through, about 5 minutes. (If you are adding green vegetables, add at this point.)
7. Serve over steamed rice.

red chili seeds, garlic, ginger piece, vegetable oil, boiling water, chicken powder, vegetable powder, preserved, oil, black fungus woodear, oyster sauce, soy sauce

Taken from www.yummly.com/recipe/Vegetarian-Chicken-Mu-Er-1676957 (may not work)