1 lb bean curd
1 large can of pineapple chunks
1 teaspoon cornflour
2 tablespoon soy sauce
2 tablespoon dry sherry
1 oil
1 each green onion, chopped
1 cup 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"
