Beancurd with Vegetables

Ingredients:

• 500 g hard beancurd
  
• Oil for deep frying
  
• 50 g baby white cabbage (bai chai/bok choy), blanched
  
• ½ carrot, sliced and cut in flower shapes, blanched
  
• 3 dried black mushrooms, soaked\
  
• 1 tsp chicken stock, soaked
  
• 2 tsp oyster sauce
  
• 1 tbsp Chinese rice wine
  
• ½ tsp sugar
  
• ¼ cup chicken stock
  
• 1 tsp cornflour, blended with water

Directions:

1. Cut the beancurd into 8 cm lengths.
2. Deep fry in very hot oil until golden, then drain.
3. Pour out all but 2 tsp of oil and put back the beancurd with blanched vegetables, mushrooms, rice wine and sugar.
4. Stir fry for about 1 minute, then add chicken stock and heat through.
5. Thicken with cornflour and serve immediately.