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. I also like to use tofu after it has been  frozen. 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. 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". Enjoy! ~Karen- cookin' in
Brick, NJ 05/05 08:38 pm  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 177
Total Fat: 20.4g
Cholesterol: <1mg
Sodium: 583.1mg
Potassium: 189.8mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 2g
Protein: 12.1g