YIELD: 8 servings

16 large dried Chinese or shiitake mushrooms
4 Tbsps. cornstarch
2 cups chicken stock
½ cup dry sherry
½ cup soaking liquid from mushrooms, strained
4 Tbsps. soy sauce
4 tsps. rice vinegar
4 Tbsps. vegetable oil
4 Tbps. minced fresh ginger
2 large garlic cloves
16 oz. lean ground pork
4 Tbsps. hot bean paste
1 cup sliced green onions
4 (14 oz.) packages firm water-packed tofu, cut into 1” cubes
2 tsps. dark sesame oil
½ tsp. finely ground black pepper
Sliced green onions (optional)

1. To hydrate mushrooms, soak them in 1/2 cup hot water for 30 minutes. Drain, reserving soaking liquid. Cut off tough stems. Chop caps, set aside.

2. Combine cornstarch and next five ingredients (cornstarch through vinegar), stir well to dissolve cornstarch.

3. Heat oil in wok or large skillet over medium high heat. Add ginger and garlic, stir-fry 15 seconds. Add pork, crumble and cook 2 minutes or until no longer pink. Add bean paste, stir fry 30 seconds. Add green onions and reserved chopped mushrooms and stir fry 30 seconds. Add cornstarch mixture; bring to a boil over high heat. Stir sauce until thick. Add tofu, sesame oil and black pepper; stirring gently, being careful not to break up tofu. Cook 1 minute. Garnish with sliced green onions. Serve with rice.

Recipe: the Soyfoods Council