Instructions: In a medium-sized bowl, cover the mushrooms with warm water and soak for 15-20
minutes. Drain, saving the liquid, and set aside. In a large flat dish, soak the dried bean curd in 1 cup of warm water for 5 minutes.

In a small bowl, soak the black beans in 1/4 cup water for 15-20 minute.

Drain and set aside.

In a saucepan, saute the carrots, peppers, onions, celery, garlic, and ginger in 1/4 cup vegetable stock for 5 minutes. Add the remaining vegetable stock, black beans, mushrooms, and leftover liquid. Add the bean curd, water chestnuts, broccoli, 1/2 cup warm water, soy sauce, ketchup, and honey. Stir well.

Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the tofu and simmer for 10-12 minutes. Add the bean sprouts and simmer for 2-4 minutes.

Dissolve the cornstarch in 4 tablespoons of cold water and add to saucepan. Stir well, and continue to simmer until the sauce has thickened.

Serve over rice or noodles.

Serving size: 2 cups

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