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Ingredients

• 1 1/2 ounce Chinese dry mushrooms soaked in hot
•     water for 30 min, rinsed, stems
•     discarded and caps shredded
• 1 sm carrot cut fine julienne
• 1 sm celery stalk cut fine julienne
• 1 tsp salt
• 1 Tbsp. sugar plus
• 1 tsp sugar
• 2 Tbsp. sesame oil
• 1/2 tsp celery salt
•     Good healthy pinch of freshly-grnd white pepper
• 2 tsp cornstarch mixed with
• 1 Tbsp. cool water for thickening
• 1/4 c. groundnut/peanut oil
• 1 lrg onion thinly sliced
• 1 lb bean sprouts
• 2 sht tofu skin (fu pei)
•     (Malaysian brand, available at Chinese stores)
• 1 Tbsp. cornstarch mixed with
• 1 Tbsp. cool water to make a paste
•     for sealing the edges of the tofu skins
•     Worcestershire sauce for serving
•     Parsley sprigs for garnish

Description

Bring A Medium Pot Of Water To A Boil. Blanch The Mushrooms, Carrots, And Celery For 1 Minute. Drain And Set Aside. Mix All Of The Seasonings Ingredients Together In A Bowl. Set…

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