Stir-Fried "Kau Fu" with Assorted Vegetables

Ingredients:
4 sections "kau fu"*

3C oil for frying

6 1-inch sections green onion

6 slices ginger root

1/2T rice wine
Mixture1(1/4C pre-softened Chinese black mushroom; halved, 1/4C pre-softened tiger lilies; tied into knots, 1/2C pre-softened wood ears; halved, 1/2C precooked sliced bamboo shoot, 1C sliced pressed bean curd)

Mixture2(2C water, 3T soy sauce, 2t sugar, 1/4t black pepper, 1/2T sesame oil)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut "kau fu" into 1/4-inch slices. Heat  1 oil for deep-frying; deep-fry "kau fu" until golden brown; remove and drain. Cook "kau fu" 3 minutes in boiling water to remove excess oil; remove and drain.

2)Heat pan and 4T oil; stir-fry green onion and ginger until fragrant; add Mixture1 and stir-fry 1 minute over high heat; add rice wine, Mixture2 and "kau fu" slices. Turn heat to low and cook 10 minutes until liquid is almost dry; remove to serving plate and serve.

Remark:

"Kau fu" is spongy-type of ingredient made from wheat gluten, which may be stored for a long time. It may be purchased at a Chinese grocery store where bean curd is sold.

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