Bean Curd Szechwan Style

Title: Bean Curd Szechwan Style
Categories: Vegetable
Yield: 4 Servings

4 tb Oil
1 sl Fresh ginger; chopped fine
1/2 Scallion; chopped fine
4 oz Pork; minced
2 tb Soy sauce; dark
1 tb Sherry
4 Pieces tofu (from block 1/2″
-thick); cubed
1 ts Chili paste with garlic
1/8 ts Sugar (or equilvalent
-sweetener)
1 1/2 ts Cornstarch
1 Clove garlic; chopped fine

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. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put
in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute.
Remove mixture to plate.

2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past
and sugar/sweetener.

3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add
dissolved cornstarch to thicken (optional). Add garlic. Stir gently into
sauce.

Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g
Carbohydrate; 15mg Cholesterol; 427mg Sodium

NOTES : May be prepared in advance through step 1, or frozen after step 4.
Reheat prior to serving. [Nutritional values are off due to ingredient
list. LC apprx. 8.5 gr per serving.]

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