Recipe Name: Spicy Bean Curd
Vegetable Stock

Serves 2


2 cups water
1/2 cup celery, diced into 1/2" pieces
1/2 cup carrots, diced into 1/2" pieces
1/2 cup onions, diced into 1/2" pieces
1 teaspoon finely chopped fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 tsp. salt

Spicy Bean Curd


1 cup converted rice---follow directions on the box

l tbsp. vegetable or peanut oil
2 tbsp. shiitake mushrooms, sliced 1/4" thick
2 tbsp. red peppers, diced into 1/2" pieces
1 tbsp. minced garlic
2 teaspoons minced ginger
1/2 cup vegetable stock
2 tsp. red chili paste with garlic
2 tbsp. ketchup
2 tbsp. soy sauce
1 tbsp. red wine vinegar
1 tbsp. dry sherry
2 tbsp. sugar
1 tbsp. sesame oil
2 tbsp. scallions, cut into 1/8" pieces
1/2 cup bamboo shoots, diced into 1/4" pieces
8 oz. firm bean curd, diced into 1/2" cubes

1 tbsp. cornstarch
2 tbsp. water
1/2 cup mung bean sprouts
1 tbsp. chopped cilantro
Making a vegetable stock: Bring the water to a boil over high heat. Add the stock ingredients, reduce the heat to medium and allow the stock to simmer for 20 minutes. Strain and reserve. You should have 1 3/4 cups of stock.

Making the Spicy Bean Curd: While the rice is cooking, heat the oil in a large, heavy-bottomed saute pan or a wok over medium heat. Add the mushrooms, red pepper, garlic and ginger. Saute, stirring, for 1 minute. Add the vegetable stock and all the remaining ingredients (except the cornstarch, bean sprouts and cilantro. Bring to a boil, then reduce the heat to medium-low and let simmer for 1 minute.

Mix the cornstarch with 2 tbsp. of water to form a smooth, runny paste.Add the cornstarch and sprouts to the bean curd mixture and simmer for 1 minute, or until the liquid in the pan thickens enough to coat the back of a spoon. Sprinkle with chopped cilantro and serve with the cooked rice.

To serve: Mound the rice on warmed plates and top with the spicy bean curd mixture.