Bamboo Shoots With Bean Curd

Ingredients

• 1/2 cup fresh or canned bamboo shoot (rinsed and finely sliced)
• 1 lb firm tofu, cut into 1 inch squares
• 3 dried Chinese mushrooms, soaked in warm water for 20 minutes
• 2 ounces baby bok choy
• 1 teaspoon oyster sauce
• 1 teaspoon light soy sauce
• 1 pinch black pepper
• vegetable oil or peanut oil (for deep frying)

Directions

1. 1

   squeeze out water from mushrooms and finely slice them.

2. 2

   blanch bok choy in pot of boiling water for 30 seconds, drain and set aside.

3. 3

   heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside.

4. 4

   remove oil from wok, and add 1 tablespoon of oil, heat until hot.

5. 5

   add mushrooms, bok choy, stir.

6. 6

   add bean curd, bamboo shoots, oyster sauce, and soy sauce.

7. 7

   heat through.

8. 8

   add pinch of black pepper, and serve.