| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Beef, Chinese, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Tofu, extra firm* |
| 1/4 | c | Oil |
| 1 | T | Pale dry sherry |
| 2 | Ginger root slices, shredded | |
| 1/2 | t | Salt |
| 1 | Onion, large thinly sliced | |
| Black pepper, fresh ground | ||
| 3 | Garlic cloves, minced | |
| 2 | T | Soy sauce |
| 1 1/2 | t | Cornstarch** |
| 1 | t | Sugar |
| 3 | T | Stock** |
| 3 | 10:07 PM Heat 2 1/2 tablespoons of the remaining o, 10:07 PM Heat 2 1/2 tablespoons of the remaining oil |
INSTRUCTIONS
This dish originally used 1 lb. of flank steak which was cut against the grain into thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is listed. Recipe can be doubled and comes out fine. **Mix the cornstarch with the soup stock and have ready until needed. Get tofu ready according to your favorite methods. I usually slice it lengthwise in half- inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15 minutes. in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain. You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened. From "The Encyclopaedia of Chinese Cooking". Karen Alder Fngp13B Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 256
Calories From Fat: 177
Total Fat: 20.4g
Cholesterol: <1mg
Sodium: 584.3mg
Potassium: 234.4mg
Carbohydrates: 9.1g
Fiber: 1.2g
Sugar: 3.3g
Protein: 12.4g