| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Vegetable |
1 |
Servings |
INGREDIENTS
| 4 |
|
Pieces tofu |
| 1 |
tb |
Fungus (after soaking) |
| 4 |
tb |
Oil |
| 4 |
oz |
Pork; shredded |
| 1/4 |
c |
Bamboo shoots |
| 2 |
tb |
Soy sauce; dark |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch dissolved in: |
| 1 |
tb |
Water |
| 1 |
|
Scallion (sliced in thin diagonal strips); sliced diagonally |
INSTRUCTIONS
From: "sharon@sols.com" <sharon@sols.com>
Date: Thu, 25 Apr 1996 18:58:13 -0600
Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook
1. Slice 4 pieces of tofu approx. 1/2 inch thick. Cut each piece of tofu
into 4 triangles by slicing each slice into quarters.
2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the
woody part.
3. Heat 2 T of oil in wok. Stir-fry tofu until a light brown in color.
Remove to separate plate.
4. Heat 2 T oil in wok. Put in pork. Stir-fry until color changes. Add
fungus.
5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and
stock. Cook 2 minutes until thoroughly heated.
6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1
minute.
Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein;
26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium
NOTES : May be prepared in advance through step 4. Do not freeze.
[Nutritional values off due to ingredient list.] Fresh mushroom may be used
in place of fungus if not available.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #59
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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