1 1/2    Cakes bean curd

           Vegetable oil
           -- for deep-frying
      6 md Chinese dried mushrooms

      1 md Onion

      8 oz Broccoli

      3 tb Vegetable oil

      3 sl Ginger root

      4 tb Vegetarian stock

-----------------------------------SAUCE-----------------------------------
      2 tb Light soy sauce

      1 tb Hoisin sauce

      2 ts Chili sauce

      1 ts Sugar

  Cut the bean curd into 1- x 1-1/2-inch flat pieces.  Deep-fry them in hot
  oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and
  yellow.  Drain thoroughly.  Soak the mushrooms in boiling water for half an
  hour.  Drain.  Discard the stems and cut the caps into halves.  Cut the
  onion into thin slices.  Break the broccoli into individual florets and cut
  the stem into 1-inch wedges.
  Heat the vegetable oil in a large frying pan or wok.  When hot, add the
  onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil
  for 2 mintues, to season the oil.  Add the broccoli and stock and continue
  to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes.
  Uncover the pan or wok, pour the sauce ingredients over the contents, and
  continue to turn and stir-fry all ingredients together for a further 1-1/2
  minutes.  Serve with rice and other dishes.
  Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen
  Mintzias