Bean Curd On Sizzling Platter Recipe

• 1 c. Dry lily flowers, loosely packed
• 3 piece dry agaric, (wood ear mushrooms)
• 2 Tbsp. Soybean oil
• 1 lb Hard tofu
• 2 tsp Sesame oil
• 5 x Fresh shiitake mushrooms sliced
• 1/2 x Carrot, shredded
• 1/2 c. Vegetable stock
• 1 tsp Low-sodium soy sauce
• 1/4 tsp Sugar
• 1 pch White pepper
• 2 tsp Vegetarian oyster sauce (Lee Kum Kee makes one, it is available in Oriental markets)
• 1 tsp Cornstarch

1. Place lily flowers and agaric in a small bowl and cover with hot water.
2. Soak for 30 min, drain and set aside.
3. Slice tofu into 1/4" thick strips.
4. Heat soybean oil in a wok or possibly large skillet and stir-fry tofu till brown and crispy.
5. Remove and set aside.
6. Heat sesame oil in wok over medium-high heat and stir-fry lily flowers, agaric, shiitake mushrooms and carrot for 2 min.
7. Add in tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to vegetable mix.
8. Lower heat and cook for 3 min.
9. In a separate bowl, mix cornstarch with water till blended.
10. Stir cornstarch solution into vegetable mix and heat for 2 min.
11. Serve warm.
12. (Optional: Heat a sizzling platter overhigh heat.
13. Once hated, place vegetables on platter and serve immediately).

lily flowers, agaric, soybean oil, tofu, sesame oil, fresh shiitake mushrooms, carrot, vegetable stock, soy sauce, sugar, white pepper, oyster sauce, cornstarch

Taken from cookeatshare.com/recipes/bean-curd-on-sizzling-platter-80939 (may not work)