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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

1/2 lb Roast pork
3 Or
4 Bean curd cakes
2 Scallions
1 tb Cornstarch
2 tb Soy sauce
2 tb Sherry
1/2 ts Salt
1 1/2 tb Oil
1 1/2 tb Oil

INSTRUCTIONS

1. Dice roast pork. Cut bean curd in 1-inch cubes and scallions in
1-inch sections.
2. Blend cornstarch, soy sauce, sherry and salt to a paste.
3. Heat oil. Add pork and scallions and stir-fry 1 minute. Remove from
pan.
4. Heat remaining oil. Add bean curd cubes and stir-fry gently, or tilt
pan to heat bean curd through (about 1 minute). Remove from pan.
5. Add cornstarch paste and simmer, stirring 1 minute.
6. Return bean curd, roast pork and scallions, stir-frying only to
reheat. Serve at once.
VARIATION: Omit step 4. Deep-fry the bean curd cubes until golden
instead.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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