| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Beans, Chinese |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bean curd |
| 1 |
|
Chinese cabbage, chopped |
| 1 |
tb |
Green onion |
| 1 |
ts |
Ginger, chopped |
| 1 |
ts |
Garlic, chopped |
| 4 |
tb |
Soy sauce |
| 1/2 |
c |
Stock |
| 4 |
tb |
Dry sherry |
| 2 |
tb |
Broen sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Five-spice powder |
| 2 |
ts |
Sesame oil |
INSTRUCTIONS
Cube the drained tofu. Mix all the mariande ingredients (ginger to sesame
oil) together. Stir in bean curds & let stand for several hours, or
overnight.
Heat a wok & cook the bean curd gently till all the liquid has been
evaporated or absorbed. Arrange the cabbage on a dish & turn the bean curd
onto it. Garnish with onion & 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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