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Title: Stir-Fried Roast Pork And Bean Curd #1
Yield: 4 Servings

Ingredients

    1/2 lb roast pork
      3    or
      4    bean curd cakes
      2    scallions
      1 tb cornstarch
      2 tb soy sauce
      2 tb sherry
    1/2 ts salt
  1 1/2 tb oil
  1 1/2 tb oil

Instructions

1. Dice roast pork. Cut bean curd in 1-inch cubes and scallions in
1-inch sections.

2. Blend cornstarch, soy sauce, sherry and salt to a paste.

3. Heat oil. Add pork and scallions and stir-fry 1 minute. Remove from
pan.

4. Heat remaining oil. Add bean curd cubes and stir-fry gently, or tilt
pan to heat bean curd through (about 1 minute). Remove from pan.

5. Add cornstarch paste and simmer, stirring 1 minute.

6. Return bean curd, roast pork and scallions, stir-frying only to
reheat. Serve at once.

VARIATION: Omit step 4. Deep-fry the bean curd cubes until golden
instead.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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