15 ml Ground nut or corn oil
2 Thin slices fresh ginger, peeled
4 Large leaves Chinese celery cabbage
cut into 2.5cm lengths
1 Large green bell pepper, seeded and sliced
1/4 teaspoon Salt
2 tablespoons Oil for deep frying
4 x 2.5 cm Square cakes bean curd, drained
and cut into rectangles, 3 per cake
(use kitchen paper to drain)
Sauce
1 teaspoon Potato flour
75 ml Mushroom water
30 ml Oyster sauce
10 ml Thick soy sauce
30 ml Vegetable oil
1 clove Garlic, finely chopped
2 sprigs Spirng onions, cut into 2.5cm sections,
white and green parts separated
4 Large dried Chinese mushrooms, soaked,
squeezed and cut into thin strips (water to be reserved)

Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce and soya sauce. Heat t wok and add 30 ml oil and swirl around, Add the garlic, letting it sizzle and then add the white spring onion and then the Chinese mushrooms. Stir for about 30 seconds and pout in the potato flour mixture. Lower the heat and continue to stir until the sauce thickens. Remove from heat. Heat 15 ml nut or corn oil in a wok over a high heat until it starts to smoke. Add the ginger and when it starts to sizzle, add the cabbage and green pepper. Toss for about 30 seconds. Season with a little salt, lower the heat and continue to cook, covered for a further 2 minutes. Remove and put into an earthenware pot or saucepan. Now half fill the wok with oil, heat to 100oC/200oF and lower the bean curd into the oil, one piece at a time, and deep fry for 4 minutes or until golden brown, turning over form time to time. Remove with a large strainer and drain on kitchen paper. Lay the bean curd on the cabbage in the pot and add the green spring onion. Heat the sauce and pour this over the bean curd. Heat the pot for 2 minutes and serve.