Yield: 2 servings
Measure | Ingredient |
---|---|
1 pounds | Bean curd |
1 large | Can of pineapple chunks |
1 teaspoon | Cornflour |
2 tablespoons | Soy sauce |
2 tablespoons | Dry sherry |
\N \N | Oil |
1 each | Green onion, chopped |
1 cup | Bean sprouts |
Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes.
Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice.
Jack Santa Maria, "Chinese Vegetarian Cookery"