| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Beans, Oriental |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Bean curd |
| 1 |
lg |
Can of pineapple chunks |
| 1 |
ts |
Cornflour |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
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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