Stir-fried Fresh Beancurd, Pak Choy and Oyster Mushrooms in Black Bean Sauce

This is a favorite vegetarian recipe of mine, although if you are a meat lover you can add some ground beef after heating the vegetable oil in the method. There are many different varieties of beancurd (dofu to the Chinese, tofu to the Japanese – the name you see in supermarkets). It can be fresh, fried, fermented or smoked and is available in soft and firm varieties. The more acidic tofu is more silken in texture. Although in itself quite bland, when you fry or freeze a fresh block of tofu