2 squares Firm white bean curd, cut into 4 pieces
60 g Pork lion, cut into small paper-thin slices
4 Dried black mushrooms, soaked and drained. Discard steams and halve caps
90 g Carrots, sliced
90 g Canned bamboo shoots, sliced
60 g Snow peas, stringed
1 stalk Spring onion (scallion), cut into 1 inch
200 ml Water
1 tablespoon Soy sauce
1/2 tablespoon Cornstarch, blended with 1 tablespoon water
1/2 teaspoon Salt
6 tablespoons Cooking oil

Seasoning:
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Sesame oil
1/4 teaspoon Black pepper
1/4 teaspoon MSG (optional)

Bring a pot of water to the boil. Add carrot slices and cook for 10 minutes. Remove and drain. Add 1/2 teaspoon salt to the same pot of water then bring to the boil again. Cook snow peas for 1 minute. Drain. Heat 3 tablespoons cooking oil and gently fry bean curd till golden brown on both sides. Remove from pan. Add remaining oil and reheat. Stir fry pork and mushrooms till meat changes color. Add bamboo shoots, spring onion (scallion), carrots, snow peas and seasoning ingredients. Stir fry briefly, then add water. Add soy sauce and thicken with cornstarch paste. Mix lightly, dish up and serve hot.