Title: Bear Foot Bean Curd
Categories: Vegetable
Yield: 1 Servings

4 Pieces tofu
1 tb Fungus (after soaking)
4 tb Oil
4 oz Pork; shredded
1/4 c Bamboo shoots
2 tb Soy sauce; dark
1/4 ts Salt
1/2 c Chicken stock
1 tb Cornstarch dissolved in:
1 tb Water
1 Scallion (sliced in thin
-diagonal strips); sliced
-diagonally

From: "sharon@sols.com"

Date: Thu, 25 Apr 1996 18:58:13 -0600

Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook

1. Slice 4 pieces of tofu approx. 1/2 inch thick. Cut each piece of tofu
into 4 triangles by slicing each slice into quarters.

2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the
woody part.

3. Heat 2 T of oil in wok. Stir-fry tofu until a light brown in color.
Remove to separate plate.

4. Heat 2 T oil in wok. Put in pork. Stir-fry until color changes. Add
fungus.

5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and
stock. Cook 2 minutes until thoroughly heated.

6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1
minute.

Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein;
26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium

NOTES : May be prepared in advance through step 4. Do not freeze.
[Nutritional values off due to ingredient list.] Fresh mushroom may be used
in place of fungus if not available.

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