CHINESE; Beancurd with Vegetables

Ingredients:

* 500 g hard beancurd
* Oil for deep frying
* 50 g baby white cabbage (bai chai/bok choy), blanched
* ½ carrot, sliced and cut in flower shapes, blanched
* 3 dried black mushrooms, soaked\
* 1 tsp chicken stock, soaked
* 2 tsp oyster sauce
* 1 tbsp Chinese rice wine
* ½ tsp sugar
* ¼ cup chicken stock
* 1 tsp cornflour, blended with water

Directions:

* Cut the beancurd into 8 cm lengths.
* Deep fry in very hot oil until golden, then drain.
* Pour out all but 2 tsp of oil and put back the beancurd with blanched vegetables, mushrooms, rice wine and  
   sugar.
* Stir fry for about 1 minute, then add chicken stock and heat through.
* Thicken with cornflour and serve immediately.