Bean curd with pineapple
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bean curd |
| 1 | large | Can of pineapple chunks |
| 1 | teaspoon | Cornflour |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| Oil | ||
| 1 | each | Green onion, chopped |
| 1 | cup | Bean sprouts |
Directions
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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