Instructions: In a small bowl, stir the water, spicy brown bean sauce, soy sauce and sugar; stir until the sugar dissolves.

For the Dish: Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the shallots, green onions, Sichuan preserved vegetables, salted black beans and ginger; cook stirring until fragrant, about 1 minute. Add the soybeans, celery, carrot and long beans; stir-fry until the carrot is tender crisp, about 2 minutes.

Add the pressed tofu, gluten and sauce. Cook until heated through, about 2 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.

Transfer to a serving platter and serve immediately.

This recipe yields 4 servings.

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