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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Bean curd

  2. 1 Pineapple chunks

  3. 1 teaspoon 5ml Cornflour - (corn starch)

  4. 2 tablespoons 30ml Soy sauce

  5. 2 tablespoons 30ml Dry sherry Oil

  6. 1 Green onion - chopped

  7. 1 cup 160g / 5.6oz Bean sprouts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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"

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