1 tablespoon Shao Hsing cooking wine or dry sherry
1 tablespoon tamarind paste
1 tablespoon water
1 dash sesame oil
In a large bowl, soak the dried beancurd stick in hot water for 15 to 20 minutes or until softened. Drain and cut into 1-1/2 inch (3.5 cm) pieces.
Heat a large, heavy-bottomed pan or wok on high heat. Add the oil, garlic and ginger; stir and add the carrots and lotus root. Stir for 30 seconds, reduce heat to medium high and add the remaining ingredients. Stir constantly until all ingredients are cooked, about 5 minutes.