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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.
    Materials:
    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
    MSG (optional)
    2 tsp. rice wine
    2 tsp. soy sauce
    1 1/2 tsp. sugar
    2 tsp. dissolved cornstarch
    1 1/2 cup vegetable stock

    Preparations:
  • 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
    plate.
  • 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.
    Note:
    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.



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