Recipe: Bean Curd with Black Mushrooms and Bamboo Shoots

the appetizer:

Helen's Asian Kitchen: Easy Chinese Stir-Fries by Helen Chen, includes recipes like Bean Curd with Black Mushrooms and Bamboo Shoots; Yangzhou Slippery Shrimp; and Eggplant with Pork (Yu Xi Ang).

Cookbook

Bean Curd
with Black Mushrooms and Bamboo Shoots

Serves 3 to 4

The Chinese prefer to use the dried form of the shiitake mushroom. When dried, the mushrooms have a concentrated aroma and flavor that the Chinese prefer. You may use fresh shiitake mushrooms, if you like, but I think you'll agree that the depth of flavor is greater when the mushrooms have been dried.

1 pound firm bean curd (tofu), drained
1 cup dried black mushrooms,
softened in hot water for 15 minutes
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3 tablespoons canola oil
3/4 cup sliced bamboo shoots, drained
2 scallions, thinly sliced

1. Slice the bean curd horizontally in half to make two pieces. Slice each half crosswise into pieces about 1/2 inch thick.

2. Drain the mushrooms and squeeze dry. Cut off the stems with scissors and discard. Slice the caps into halves or quarters, if they are large.

3. In a small bowl, mix together the soy sauce, oyster sauce, sugar, and 2 tablespoons water.

4. In a wok or stir-fry pan, heat the oil over medium-high heat until the oil is hot, but not smoking. Test by dipping a bamboo shoot into the oil; it should sizzle. Add the bamboo shoots and mushrooms and stir for about 1 minute to heat. Add the bean curd and the soy sauce mixture and stir gently so as not to break up the bean curd. Cook, stirring, until the ingredients are well heated, about 3 minutes. Transfer to a serving dish and garnish with the scallions. Serve immediately.