• ½ cup hoisin sauce
  • 1 tablespoon thin soy sauce
  • 1 tablespoon shaosing wine or dry sherry
  • 1 teaspoon sesame oil
  • salt
  • freshly ground black pepper
  • ½ lb. tofu, medium
  • ¼ lb. fresh mushrooms
  • 1 clove garlic, peeled
  • 2 slices ginger, quarter-sized
  • 4 tbsp vegetable oil
  • ¾ cups bamboo shoots, cut into 3/4" cubes
  • 3 tbsp peanuts, dry-roasted unsalted
  • 2 tbsp scallions, finely sliced


1. Mix together the hoisin sauce, soy sauce, wine, sesame oil, 1/2 tsp salt, black pepper, and 1/2 cup water in a bowl.
2. Cut the tofu into 3/4-inch dice.
3. Wipe off the mushrooms and, depending upon their size, halve or quarter them so that they are about the same size as the bean curd.
4. Cut the clove of garlic into fine slivers.
5. Cut the slices of ginger into slivers.
6. Heat a wok over a medium flame. Put in 2 tbls of oil and half of the garlic and ginger. Stir for 5 seconds. Put in the mushrooms. Stir-fry for 30 seconds. Sprinkle about 1/8 tsp salt over the mushrooms. Stir once and then remove them and keep in a bowl. Wipe out the wok.
7. Add 2 more tbls of oil to the wok. Put in the remaining garlic and ginger. Stir for 5 seconds. Put in the bamboo shoots and stir-fry for 30 seconds. Put in the hoisin sauce mixture and bring to a simmer. Put in the tofu and bring to a simmer again. Turn down the heat and simmer very gently for 5 minutes, stirring now and then. Put back the mushrooms and add the peanuts as well. Stir. Heat through and empty into serving dish. Garnish with the scallions.


Chinese, Vegetarian Dishes


Madhur Jaffrey


4 servings




Asian : East Asian : Hunan




- Wok