-
Soak the Wooden Ears in
water for 25 minutes, rinse them and discard the hard roots, if
any.
-
Cut the bean curd into
about 12 small pieces and harden the pieces in a pot of lightly
salted boiling water for 2-3 minutes.
-
Remove and drain.
-
Trim the French (green)
beans or snow peas.
-
Leave whole if small, cut
in half if large.
-
Cut the vegetables into
thin slices or chunks.
-
Heat about half of the oil
in a flameproof casserole or saucepan.
-
When hot, lightly brown
the bean curd on both sides.
-
Remove with a slotted
spoon and set aside.
-
Heat the remaining oil and
stir-fry the rest of the vegetables for about 1 1/2 minutes.
-
Add the bean curd pieces,
salt, sugar and soy sauce and continue stirring to blend
everything well.
-
Cover, reduce the heat and
simmer for 2-3 minutes.
-
Mix the cornflour with
water to make a smooth paste, pour it over the vegetables and
stir.
-
Increase the heat to high
just long enough to thicken the gravy.
-
Serve hot.