1 (4 ounce) can button mushrooms, drained
1/4 cup bamboo shoots, diced
1 (14 to 16 ounce) package firm tofu, cut into 1-inch cubes
1/2 teaspoon salt (optional)
1/2 teaspoon granulated sugar
Oil
2 tablespoons oyster sauce
1 1/2 teaspoons cornstarch plus 2 tablespoons water
2 green onions, cut into 1-inch pieces (for garnish)
Heat 1 tablespoon polyunsaturated vegetable oil in wok and stir-fry vegetables. Add 2 tablespoons water over all. Remove from wok. Add 1 to 2 tablespoons oil to wok. Add cubed tofu. Stir-fry tofu and add 1/2 teaspoon salt and 1 tablespoon water over all. Add oyster sauce and cooked vegetables and stir. Add cornstarch mixture and cook until slightly thickened. Garnish and serve.
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Serves 4.
One serving: 159 calories
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