Merit and Virtue Bean Curd
*This dish is specially prepared by the Gongde Lin(the Forest of Merit
and Virtue) Resturant and has proven itself a favorite with many diners
, hence its name.
5 oz.bean curd
I2 dried Chinese black mushrooms of approximately same size
12 fresh button mushrooms of same size
6 red cherries (or round green pepers)
1 cup peanut oil
2 tsp. rice wine
2 tsp. soy sauce
1 1/2 tsp. sugar
2 tsp. dissolved cornstarch
1 1/2 cup vegetable stock
If green pepers instead of red cherries are used, the peppers should
be cut into round pieces of 1-inch in diameter and stir- fried quickly
with a pinch of salt added.
- Wash black mushrooms in cold water. Soak them in one cup warm water
about I5 minutes. Remove and drain.
- Cut the bean curd into round pieces, 2.5 inches in diameter and half
an inch thick. Cut the cherries in half(or round peppers).
- Heat the peanut oil. Put bean curd into the hot oil and cook till it
browns on both sides. Pour out excess oil. Add wine, soy sauce, 1 cup
vegetable stock, MSG and then cook till the soup thickens. Add half of
the dissolved cornstarch, stir and remove the mixture from the wok to a
- Heat about 2 tsp. peanut oil, add both the soaked and the fresh
mushrooms, and stir-fry them. Add wine, soy sauce, sugar, MSG and half
cup vegetable stock. Add remaining cornstarch after the mushrooms are
cooked thoroughly. Finally stack the 2 kinds of mushrooms and red
cherries on the bean curd in layers and serve.