Bean Curd with Pineapple

Title: Bean Curd with Pineapple
Categories: Vegetarian, Beans, Oriental
Yield: 2 Servings

1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
1 Green onion, chopped
1 c 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”

From Gemini’s MASSIVE MealMaster collection at