Bean Curd with Pineapple
- 1 lb Bean curd
- 1 lg Can of pineapple chunks
- 1 ts Cornflour
- 2 tb Soy sauce
- 2 tb Dry sherry
- Oil
- 1 Green onion, chopped
- 1 c 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"
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"
