bear foot bean curd

Categories
Vegetable
Yield
1 Servings
MeasureIngredient
Pieces tofu
1 tablespoon Fungus (after soaking)
4 tablespoons Oil
4 ounces Pork; shredded
¼ cup Bamboo shoots
2 tablespoons Soy sauce; dark
¼ teaspoon Salt
½ cup Chicken stock
1 tablespoon Cornstarch dissolved in:
1 tablespoon Water
Scallion (sliced in thin diagonal strips); sliced diagonally

From: "sharon@..." <sharon@...> Date: Thu, 25 Apr 1996 18:58:13 -0600 Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook 1. Slice 4 pieces of tofu approx. ½ inch thick. Cut each piece of tofu into 4 triangles by slicing each slice into quarters.

2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the woody part.

3. Heat 2 T of oil in wok. Stir-fry tofu until a light brown in color.

Remove to separate plate.

4. Heat 2 T oil in wok. Put in pork. Stir-fry until color changes. Add fungus.

5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and stock. Cook 2 minutes until thoroughly heated.

6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1 minute.

Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein; 26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium NOTES : May be prepared in advance through step 4. Do not freeze.

[Nutritional values off due to ingredient list.] Fresh mushroom may be used in place of fungus if not available.

MC-RECIPE@...

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