SIMPLE BEAN CURD & MUSHROOM STIR-FRY

      Title: SIMPLE BEAN CURD & MUSHROOM STIR-FRY
  Categories: Oriental, Vegetables
       Yield: 2 Servings
  
       1 lb Firm fresh bean curd
       3 tb Oil, preferably peanut
     1/2 lb Sm. fresh button mushrooms
            - (whole)
       1 tb Oil, preferably peanut
       2    Cloves garlic, crushed
     1/4 ts Salt
 
 MMMMM---------------------------SAUCE--------------------------------
       1 tb Dark soy sauce
       2 tb Rice wine or dry sherry
       2 ts Sugar
       2 tb Chicken or vegetable stock
       2    Scallions
            - sliced on the diagonal
  
   CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3 tablespoons of
   oil in a large frying pan or wok. When the oil is hot, fry the bean
   curd on each side until it is golden brown. You may have to do this
   in several batches. Drain each cooked batch on paper towels. Drain
   the oil and wipe the wok clean. Reheat the wok over moderate heat and
   add 1 tablespoon of oil. Then add the garlic and salt and stir-fry
   for 30 seconds. Add the mushrooms and the rest of the sauce
   ingredients. Cook over moderate heat for 5 minutes or until the
   mushrooms are cooked. Return the bean curd to the wok and once it is
   heated through, it is ready to be served.
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