Basic Stir-fried Bean Curd

Romanian pastor Richard Wurmbrand spent 14 years in prison for preaching the gospel. Although his captors smashed four of his vertebrae and either cut or burned 18 holes in his body, they could not defeat him. He testified, “Alone in my cell, cold, hungry, and in rags, I danced for joy every night.” During this time he turned to a fellow prisoner, a man he had led to the Lord before they were arrested, and asked, “Have you any resentment against me that I brought you to Christ?” His response: “I have no words to express my thankfulness that you brought me to the wonderful Savior. I would never have it another way.” These two men exemplify the supernatural joy that can be experienced by believers who live on the edge of death as the result of being severely persecuted.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Chinese	Vegetable	4	Servings

INGREDIENTS

4		Cakes bean curd
1		Scallion stalk
3		up to
4	T	0il
1/4	t	Salt
2	T	Soy sauce
1/4	t	Salt

INSTRUCTIONS

Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut
scallion stalk in 1-inch sections. Heat oil. Add salt; then scallion,
and stir-fry a few times until translucent. Add bean curd; stir-fry
gently until heated through (2 to 3 minutes). Sprinkle with soy sauce
and remaining salt and stir in gently.  NOTE: Since bean curd is
fragile, vigorous stir-frying will demolish  it. Therefore shake or
tilt the pan from time to time to baste the  bean curd with hot oil; or
else separately turn the pieces so they  can heat through evenly.
VARIATIONS:  For the soy sauce, substitute oyster sauce. Use 4 or 5
whole  scallions, cut in 1-inch lengths. Before serving, sprinkle bean
curd  with a few drops of sesame oil; or garnish with minced raw
scallion.  With Chinese sausage: Steam 4 Chinese sausages 15 minutes;
then slice  thin. Add to heated oil in step 2 and brown lightly; then
stir-fry  scallion and bean curd. With mushrooms (fresh): In step 2,
add after  the scallion, 1/4 pound fresh mushrooms, sliced, and
stir-fry until  slightly softened. Then add the bean curd and continue
as in steps 2  and 3. With mushrooms (dried): After step 2, add 10
dried black  mushrooms (soaked), sliced, the soy sauce and 1/2 teaspoon
sugar.  Then gently stir in 1/2 cup of the mushroom-soaking liquid or
stock.  Bring to a boil and simmer, covered, 5 minutes over medium
heat. With  roast pork: In step 2, add after the scallion, 1/4 cup
roast pork,  sliced or diced, and stir-fry a few times. Then add the
bean curd and  continue as in steps 2 and 3. With shrimp: In step 2,
add after the  scallion 1/4 cup raw shrimp, shelled, deveined and cut
in 1-inch  pieces; stir-fry until pinkish. Then add bean curd and
continue as in  steps 2 and 3.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 38 Calories From Fat: 9 Total Fat: <1g Cholesterol: 0mg Sodium: 2193.5mg Potassium: 273.4mg Carbohydrates: 1.4g Fiber: <1g Sugar: <1g Protein: 5.6g