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["Prepare:", "A. One bowl with 1 Teaspoon Hot Pepper Sauce, Chopped Celery, 2 Teaspoons Sugar", "", "B. A bowl with 1/2 Carrot, Ginger, Garlic, Scallions and Mushrooms", "", "C. A bowl with 2 Tablespoons Soy Sauce, 2 Tablespoons Cooking Wine, 2 Tablespoons Oyster Sauce, Ground White Pepper to taste (white pepper is milder than black)", "", "D. A bowl with the Tofu cut into cubes, dice sized.", "", "E. 1 Cup Chicken Stock", "", "F. 2 Teaspoons Corn Starch, dissolved in water", "", "Assemble:", "1. Pre-heat your Wok. Put a few tablespoons of Peanut Oil in to the Wok and coat it. Heat the oil till it shimmers, but does not smoke. Brown the meat, breaking it up and tossing quickly with a few strokes. Drain with a slotted spoon and set aside. If no oil remains, add a few more tablespoons and bring up to temperature again.", "", "2. Add the bowl (A) with the chopped Celery and Hot Pepper sauce to the Wok. Stir fry until the Celery is tender.", "", "3. Add the bowl (B) with the Carrots, Ginger and Garlic. Stir fry till gently cooked.", "", "4. Re-introduce your browned meat and stir.", "", "5. Add the bowl (C) with the Soy Sauce, Oyster Sauce and Wine and stir.", "", "6. Add the bowl (D) with the tofu and fold it in.", "", "7. Add the bowl (E) with the Chicken Stock and stir. Create a hollow in the deep center of the wok, and bring the juices to a boil. Into this hollow, slowly stir in the cup (F) of dissolved cornstarch and allow it to return to a boil. Lower heat to low simmer, and fold everything together thoroughly but gently, being careful not to let the tofu break up.", "", "8. Simmer covered for a few minutes, allowing all the flavors to combine.", "", "Serve:", "Plate a serving with a ladle, which allows you to determine how ""juicy"" each serving is. Some like it served over rice. Garnish with a few chopped scallions, and add a few drops of Sesame Oil for fragrance. I like mine with additional Hot Sauce on the side. Yum."]
