---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Vegetables
       Yield: 2 servings
       1 lb Firm fresh bean curd
       3 tb Oil, preferably peanut
     1/2 lb Sm. fresh button mushrooms
            - (whole)
       1 tb Oil, preferably peanut
       2    Cloves garlic, crushed
     1/4 ts Salt
       1 tb Dark soy sauce
       2 tb Rice wine or dry sherry
       2 ts Sugar
       2 tb Chicken or vegetable stock
       2    Scallions
            - sliced on the diagonal
   CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3
   tablespoons of oil in a large frying pan or wok. When
   the oil is hot, fry the bean curd on each side until
   it is golden brown. You may have to do this in several
   batches. Drain each cooked batch on paper towels.
   Drain the oil and wipe the wok clean. Reheat the wok
   over moderate heat and add 1 tablespoon of oil. Then
   add the garlic and salt and stir-fry for 30 seconds.
   Add the mushrooms and the rest of the sauce
   ingredients. Cook over moderate heat for 5 minutes or
   until the mushrooms are cooked. Return the bean curd
   to the wok and once it is heated through, it is ready
   to be served.