Instructions: (Nmm Heung Dul Foo Chow Saw Choy)

4 TO 6 SERVINGS DAIRY-FREE

This dish has a tremendous array of textures, flavors, fragrances and colors.

Five-spice tofu is found in the refrigerator case of most Asian grocery stores. It is much firmer than even extra-firm tofu, because all the excess water has been pressed out.

In medium bowl, soak mushrooms in 1/4 cup cold water until softened, about 30 minutes. In small bowl, soak salted turnip in 1 cup cold water until only mildly salty, about 30 minutes.

Drain mushrooms and squeeze dry. Cut off and discard stems; thinly slice caps and set aside. Drain salted turnip; rinse and pat dry. Cut into fine shreds

(you should have 1/4 cup). Discard soaking water.

In small bowl, mix together soy sauce, rice wine, sesame oil, sugar, white pepper and 1/8 teaspoon salt. Set aside.

Heat 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 tablespoons vegetable oil and tofu, spreading it in wok.

Sprinkle with remaining 1/4 teaspoon salt, reduce temperature to medium and cook undisturbed until tofu begins to brown, 1 to 2 minutes. Using metal spatula, carefully turn tofu and cook until lightly browned, 3 to 4 minutes.

Transfer to a plate and set aside.

Increase heat to high and add remaining 1 tablespoon vegetable oil and carrot to wok; stir-fry 1 minute. Add mushrooms, salted turnip, celery, water chestnuts, bell peppers, broccoli and scallions and stir-fry 2 minutes.

Swirl in reserved soy sauce mixture. Add tofu and stir-fry until vegetables are crisp-tender, 2 to 3 minutes. Garnish with cilantro and serve at once.

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