*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Sq seasoned pressed beancurd
    2                    Stalks celery
    1       lg           Carrot
    6       c            Boiling water
      1/2   c            Giant bamboo shoots, cut
                         Into sticks
      1/2   md           White onion
    1       tb           Peanut oil
      1/2   c            Chicken stock
      1/4   ts           Salt
    1       pn           Sugar
      1/2   ts           Ginger root, minced
    2       ts           Medium sherry
      1/2   ts           Sesame oil
                         Cornstarch paste
   Preparation:  Cut pressed beancurd into sticks 2
   long, the size of a lead pencil.  Wash and trim celery
   and carrots; trim strings from back of celery; cut
   into sticks to match pressed beancurd. Wash and slice
   giant bamboo shoot across grain to match beancurd
   sticks. Peel onion, take apart layers; cut into sticks.
   Combine chicken stock, salt, sugar, ginger, sherry and
   sesame oil in bowl. Reserve.
   Put carrots in rapidly boiling water; in 15 seconds,
   add celery; in another 15 seconds, drain and plunge
   vegetables into running cold water to stop cooking
   process. Drain and reserve.
   Stir-frying: Heat wok to very hot; add oil.  Let oil
   heat for a few seconds, then add onions; toss for 10
   seconds. Add celery, carrots and bamboo shoots; toss
   for 1 minute. Slowly pour in chicken stock mixture
   around sides of pan so it will heat quickly. When
   liquid boils, add beancurd sticks, taking care not to
   break pieces. Thicken liquid slightly with a dribble
   or two of cornstarch paste. Keep stirring gently to
   reduce liquid. Remove to serving platter.
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