Chinese Recipe : Vegetarian Mapo Beancurd

Ingredients:

• 300g extra soft beancurd

A:

• A few abalone mushrooms
• 1 bamboo shoot
• ½ cup fried gluten balls

• 2 tbsp green beans
• 1 tbsp hot chili paste

B:

• 1 tsp soy sauce
• ½ tsp soy sauce
• 1 tsp MSG (optional)

• 1 cup water

C:

• ½ tbsp cornstarch
• 1 tbsp water
• 1 tbsp sesame oil

Directions:

1. Remove the sell of the bamboo shoot and boil in water until tender (20 minutes). Chop into small pieces. Soak the gluten balls in water until soft.
2. Chop the abalone mushrooms and the gluten balls. Blanch the beans in boiling water for 20 seconds; remove and rinse. Cut the beancurd into 1.5cm cubes.
3. Heat the wok and add 2 tbsp oil; stir-fry 'A' with the chili paste; add 'B' and continue frying over low heat for 2 minutes.
4. Add 1 cup water and the beancurd, cook for 2 minutes. Add 'C', the sesame oil and the beans, and stir until mixed. Remove and serve.

Note:

1. The chili paste must be fried together with the ingredients of 'A' in order to let its flavor fully develop.