Step 1

Cut the beancurd skin into 2-inches sections.

Step 2

Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.

Step 3

Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.

Step 4

Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.

Step 5

Pan-fry the beancurd skins until both sides turn golden brown. Set aside.

Step 6

Soak the black fungus and dried shiitake mushrooms until soft.  Cut the fungus into small pieces and mushrooms into thick slices.

Step 7

Cut green bell pepper into half-inch pieces.

Step 8

Slice a small carrot into slices diagonally.

Step 9

Cut a medium-sized tomato into small cubes.

Step 10

Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.

Step 11

Saute the garlic slices in peanut oil for half a minute.

Step 12

Then add the white section of the spring onions and continue sauteing.

Step 13

Next, add the carrot, mushrooms, wood ear, and tomatoes.

Step 14

Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.

Step 15

Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.

Step 16

Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.