Bean Curd With Oyster Sauce

We are burdened with this corruptible body; but knowing that the cause of this burdensomeness is not the nature and substance of the body, but its corruption, we do not desire to be deprived of the body, but to be clothed with its immortality… If Adam had not sinned, he would not have been divested of his body, but would have been clothed upon (superinvested) with immortality and incorruption, that his mortal (body) might have been absorbed by life; that is, that he might have passed from his natural body to the spiritual body.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Chinese	4	Servings

INGREDIENTS

1/2	lb	Soy bean curd, canned or
		Fresh), Fresh
2		Green onions
1/2	t	Minced garlic
2	T	Peanut oil
1/2	c	Chicken stock
1	pn	Sugar
2	T	Premium oyster sauce
		Cornstarch paste
1	t	Peanut oil

INSTRUCTIONS

Slice bean curd into 1/4" cubes; sliver green onions. In hot wok,  heat
oil just to point of smoking.  Add bean curd, green onions and  garlic.
Stir gently to avoid breaking up curd; turn pieces to coat  with oil.
Be sure oil is not too hot or curd will tend to stick to  pan.  When
aroma of garlic is apparent, add stock and bring to boil. Lower  heat,
cover, and simmer for about 30 seconds (don't let curd fall  apart).
Remove cover; stir in oyster sauce and sugar. Increase heat,  and when
liquid boils again, add enough cornstarch paste to make a  creamy (but
not too thick) sauce. Swirl in peanut oil to make a  glaze. Serve over
rice or in a shallow serving bowl.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 170 Calories From Fat: 115 Total Fat: 12.8g Cholesterol: <1mg Sodium: 55.6mg Potassium: 167.3mg Carbohydrates: 5.8g Fiber: <1g Sugar: 1.7g Protein: 8g