Clay Pot Bean Curd

Stir the vegetable stock, oyster-flavored sauce, sugar and pepper together in a small bowl until the sugar is dissolved.

For the Dish: Pour enough warm water over the mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the mushroom stems and cut the caps into quarters.

Pour enough oil into a 2-quart saucepan to fill 3 inches. Bring to 350 degrees over medium-high heat. Slip about one-third of the tofu into the oil. Deep-fry until golden brown, 3 to 4 minutes. Remove the tofu with a slotted spoon and drain on paper towels. Repeat with the remaining tofu. Reserve the oil.

Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the ginger and shallots and cook, stirring, until fragrant, about 20 seconds. Add the mushrooms, leek, and carrot. Stir-fry for 1 minute.

Transfer the contents of the wok to a clay pot. (If you do not have a clay pot, the recipe may be prepared from start to end in a wok.) Pour in the sauce and stir in the tofu. Bring to a boil over medium heat, then adjust the heat so the sauce is simmering. Cover the pot and simmer until the vegetables are tender, about 8 minutes. Serve hot from the pot, if using, or ladle the contents of the wok into a warm serving bowl.

This recipe yields 4 servings.