Bean Curd With Vegetables

1 lb Hard bean curd oil -- for frying
1/2 c Bok choy -- blanched
1/2 Carrot -- sliced & blanched
3 Dried black mushrooms -- soaked
1 ts Chicken stock powder
2 ts Oyster sauce
1/2 ts Rice wine vinegar
1/2 ts Sugar
1/4 c Chicken stock
1 ts Cornstarch -- blended with water

Cut the bean curd into 3" lengths. Deep fry in very hot oil until golden, then drain. Pour out all but 2 tsp of oil and return the bean curd with blanched vegetables, mushrooms and seasoning. Stir fry for about 1 minute, then add chicken stock and heat through. Thicken with cornstarch and serve immediately.

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