Combine stock, oyster sauce, cornstarch,sherry and soy sauce in a small bowl or measuring cup and set aside. Get a wok sizzle hot, add 2 tbls peanut oil and fry the tofu squares, a few at a time until they are browned, set aside and keep warm..chop peppers, celery, onion, the Chinese style on the diagonal, and add the halved mushrooms...clean and re-heat the wok to sizzle again, add one tbls peanut oil, then the garlic and the chile paste, stir fry for a minute and add all the veggies at once, keeping the heat high and stir frying, then add the stock mixture and cook until it thickens a little and add the reserved tofu, draining off the accumulated water, before adding to the wok. If not thick enough, add a little more cornstrch and water mix..salt may be added or more soy sauce...this is a low sodium, vegetarian dish! It is also very colourful(Cdn spelling!)Cheers,Sandy, from Doug in BC

From: Doug Irvine (adapted by Rob L)
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 22 Jul 1998