Bean Curd with Ginger
INGREDIENTS:
1 lb Bean curd 2 tb Dry sherry
1 lg Can of pineapple chunks Oil
1 ts Cornflour 1 ea Green onion, chopped
2 tb Soy sauce 1 c Bean sprouts
1 lb Bean curd 2 tb Dry sherry
1 lg Can of pineapple chunks Oil
1 ts Cornflour 1 ea Green onion, chopped
2 tb Soy sauce 1 c Bean sprouts
Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes.
Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice.
Jack Santa Maria, "Chinese Vegetarian Cookery"
Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice.
Jack Santa Maria, "Chinese Vegetarian Cookery"