Yield: 2 servings
|1 pounds||Bean curd|
|1 large||Can of pineapple chunks|
|2 tablespoons||Soy sauce|
|2 tablespoons||Dry sherry|
|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"