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2 Sq seasoned pressed bean curd
1/2 c Chicken stock
2 Stalks celery
1/4 tsp Salt
1 lg Carrot
1 pn Sugar
6 c Boiling water
1/2 tsp Ginger root, minced
1/2 c Giant bamboo shoots, cut into sticks
2 tsp Medium sherry
1/2 tsp Sesame oil
1/2 md White onion
Cornstarch paste
1 tb Peanut oil

Cut pressed bean curd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed bean curd.
Wash and slice giant bamboo shoot across Grain to match bean curd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, Sugar, ginger, sherry and sesame oil in bowl. Reserve.
Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge Vegetables into running cold water to stop cooking process. Drain and reserve.
Stir-frying: Heat wok to very Hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds. Add celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly.
When liquid boils, add bean curd sticks, taking care not to break pieces. Thicken liquid slightly with a dribble or two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter.

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