Ingredients Jump to Instructions ↓

  1. ** NONE **

  2. 1 lb Tofu -- extra firm*

  3. 1/4 c Oil

  4. 1 TB Pale dry sherry

  5. 2 Ginger root slices --

  6. : shredded 1/2 ts Salt

  7. 1 Onion;large -- thinly

  8. : sliced : Black pepper -- fresh : ground 3 Garlic cloves -- minced

  9. 2 TB Soy sauce

  10. 1 1/2 ts Cornstarch**

  11. 1 ts Sugar

  12. 3 TB Stock**

  13. 1 lb. of flank steak which was cut against the grain into thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is listed. Recipe can be doubled and comes out fine. **Mix the cornstarch with the soup stock and have ready until needed. Get tofu ready according to your favorite methods. I usually slice it lengthwise in half- inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15 minutes.

  14. 07 PM Heat

  15. 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions,place in a

  16. 30 seconds or until thickened. From "The Encyclopaedia of Chinese Cooking". Karen Alder Fngp

  17. 13B Recipe By : From: Sweeney < This e-mail address is being protected from spambots. You need JavaScript enabled to view it >date: Mon,

  18. 28 Oct


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