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Unknown Author

Bean Curd With Chinese Parsley

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Chinese Beans, Chinese, Vegetarian 3 Servings

INGREDIENTS

2 Hot Italian peppers
1/2 Sweet red bell pepper
1 t Cornstarch
2 T Oil
1/4 t Salt
1/2 lb Medium bean curd, cubed
1 T Soy sauce
1/2 c Chopped Chinese parsley

INSTRUCTIONS

Slice hot peppers into long strips.  Mix cornstarch with 1/4 cup
water. Heat oil in a wok.  When hot, add hot pepper & fry for 30
seconds. Slice & fry sweet peppers in the same way.  Add cubes of tofu.
Drizzle in soy sauce & add cornstarch mixture.  Scatter the parsley
over the top. Turn the heat up slightly & cookk  till sauce thickens.
Serve hot.  Madhur Jaffrey, "World of the East Vegetarian Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2630
Calories From Fat: 1231
Total Fat: 136.8g
Cholesterol: 169.2mg
Sodium: 5072.1mg
Potassium: 199.2mg
Carbohydrates: 243.7g
Fiber: <1g
Sugar: 1.3g
Protein: 105.8g


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