INGREDIENTS

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.
06/02/92       10:07 PM Heat 2 1/2 tablespoons of the remaining oil 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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