INGREDIENTS

6 dried black mushrooms1/2 package
(7 ounces) regular-firm tofu, drained
2 teaspoon soy sauce
1 tablespoon cornstarch
2 tablespoons cooking oil
1 small zucchini, sliced
1/2 cup sliced bamboo shoots
1 leek (white park only), cut into 1/2-inch rings
3/4 cup vegetable broth
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 2 teaspoons water (optional)

COOKING METHOD

Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Leave caps whole. Cut tofu into 3/4-inch cubes. Place tofu in a bowl with soy sauce and stir gently to coat. Sprinkle cornstarch over tofu then stir to coat all sides.

Place a wide non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook until golden brown on all sides, about 3 minutes. Remove and drain on paper towels.

Place a wok over high heat until hot. Add remaining 1 tablespoon cooking oil, swirling to coat sides. Add mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 minutes. Add a few drops of water if wok appears dry. Add tofu and cook for 1 minute.

Place vegetable mixture in a clay pot or 2-quart pot. Add broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer until vegetables are tender, 6 to 8 minutes. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens.

SOURCE: Martin Yan's Culinary Journey Through China © 1995 / Martin Yan