Sauteed Beancurd With Mushrooms

1 Cake Beancurd	6 Ounces Pork, In Bite Size Pieces
1 Teaspoon Salt	3 Dried Stemmed Chinese Mushrooms
1 Tablespoon Cornstarch	1 Tablespoon Dry Sherry
4 Tablespoons Oil	1/2 Teaspoon Sugar
1 Clove Garlic, Crushed	3 Tablespoons Soy Sauce
2 Stalks Leek, In 4-Inch Lengths

Soak Chinese mushroom in lukewarm water until tender. Pat beancurd dry, sprinkle with salt and cut into 8 pieces. Sprinkle with cornstarch. Heat 2 tablespoons oil and saute beancurd on high heat until golden, taking care not to break up beancurd. Remove and set aside. Heat remaining 2 tablespoons of oil, brown garlic on medium heat and discard. Add leek, pork, and mushrooms. Stir-fry 1 minute. Add beancurd, dry sherry, sugar and soy sauce. Reduce heat to low and stir (by shaking pan) for 3 minutes. Serve hot. Serves 2 as a main course or 2-4 Chinese style.

Note: If desired, use 2 tablespoons oyster sauce instead of soy sauce.

1989 Recipe - Jean Hansen - From her cooking class with Julia Cheng

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