Bean Curd With Oyster Sauce - cooking recipe

Ingredients

2 Tbsp. vegetable oil, divided
8 oz. bean curd, cut into 1/2-inch cubes
1/2 c. water
2 Tbsp. oyster sauce
1 Tbsp. cornstarch
4 tsp. dry sherry
4 tsp. soy sauce
4 oz. fresh mushrooms, sliced
6 green onions, cut into 1-inch pieces
3 stalks celery, diagonally cut into 1/2-inch pieces
1 red or green bell pepper, cut into 1/2-inch chunks

Preparation

Heat 1 tablespoon oil in wok or large skillet over high heat. Add bean curd and stir-fry until light brown, about 3 minutes. Remove and set aside.
Combine water, oyster sauce, cornstarch, sherry and soy sauce in small bowl.
Heat remaining 1 tablespoon oil in wok or skillet over high heat.
Add all vegetables, stir-fry for 1 minute.
Return bean curd to wok; toss lightly to combine.
Add cornstarch mixture to wok.
Cook and stir until liquid boils.
Cook for 1 minute more.
Makes 4 servings.