fried bean curd with napa cabbage and wood ear mushroom.

Ingredients:

• Dried fried bean curd (2-3 stalks)
• Dried wood ear mushroom
• Napa cabbage
• Soy sauce
• Oyster sauce
• Sugar
• White pepper
• Salt
• Corn starch
• Baking soda (optional)
• Vegetable oil

Recipe:

1. Soak the dried fried bean curd for two hours (could be less or more depending on the fried bean curd you buy. The packaging should have instructions specific to it. Mine was for two hours.) If it's still too hard, add 1/3 teaspoon baking soda into water and soak it for about 5 minutes. Be very careful it doesn't make it too soggy when you soak it. Wash the fried bean curd and make sure to drain water well.
2. Soak the wood ear mushroom in warm water and then wash and set aside.
3. Cut and wash the Napa cabbage into 2-inch strips (shown above). I used about half of one Napa cabbage head.
4. Heat some vegetable oil in wok, then stir fry bean curd, wood ear mushroom, and Napa cabbage together.
5. Add water, soy sauce, oyster sauce, sugar, white pepper, and salt (all to taste, not too much salt.) If there is too much water, add a tiny bit of water mixed with corn starch to the mixture.