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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.
    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

  • 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
  • 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.
    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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