Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried lily flowers; loosely 1/2 c Vegetable stock
-packed 1 ts Low-sodium soy sauce
3 Pieces dried agaric (wood 1/4 ts Sugar
-ear mushrooms) pn White pepper
2 tb Soybean oil 2 ts Vegetarian oyster sauce
1 lb Firm tofu -(Lee Kum Kee makes one; it
2 ts Sesame oil -is available in Oriental
5 Fresh shiitake mushrooms; -markets)
-sliced 1 ts Cornstarch
1/2 Carrot; shredded 1 ts ;water

Place lily flowers and agaric in a small bowl and cover with warm
water. Soak for 30 minutes, drain and set aside.

Slice tofu into 1/4" thick strips. Heat soybean oil in a wok or large
skillet and stir-fry tofu until brown and crispy. Remove and set
aside.

Heat sesame oil in wok over medium-high heat and stir-fry lily
flowers, agaric, shiitake mushrooms and carrot for 2 minutes.

Add tofu, vegetable stock, soy sauce, sugar, pepper and soyster
sauce to vegetable mixture. Lower heat and cook for 3 minutes.

In a separate bowl, mix cornstarch with water until blended. Stir
cornstarch solution into vegetable mixture and heat for 2 minutes.

Serve hot. (Optional: Heat a sizzling platter overhigh heat. Once
hated, place vegetables on platter and serve immediately).

Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g crb; 25 g fat; 0 mg
chol; 308 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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