Instructions: For the oyster sauce: In a skillet, saute the mushrooms in the oil. In a small bowl, combine the vinegar, soy sauce, and cornstarch and mix well. Remove the mushrooms from the heat, pour the sauce over the mushrooms, and stir to mix.

For the stir-fry: In a medium frying pan, saute the broccoli and garlic in the oil for 3 to 5 minutes. Add the onions, red pepper, and tofu and stir-fry until done, about 8 minutes, or if you like them softer, about 10 minutes. Add more oil if needed or place a lid on the frying pan to retain the moisture inside it.

Combine the stir-fry mixture with the mushroom sauce and toss thoroughly. Serve over noodles.

This recipe yields 5 to 6 servings.

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