| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Oriental, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | lb | Bean curd |
| 1 | Can of pineapple chunks | |
| 1 | t | Cornflour |
| 2 | T | Soy sauce |
| 2 | T | Dry sherry |
| Oil | ||
| 1 | Green onion, chopped | |
| 1 | c | Bean sprouts |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 450
Calories From Fat: 229
Total Fat: 25.5g
Cholesterol: 0mg
Sodium: 734.5mg
Potassium: 599mg
Carbohydrates: 21.6g
Fiber: 1g
Sugar: 6g
Protein: 30.8g