Bean Curd With Pineapple
- 1 lbs bean curd
- 1 lg can of pineapple chunks
- 1 tsp cornflour
- 2 Tbsp soy sauce
- 2 Tbsp dry sherry
- 1 ea green onion, chopped
- 1 cup bean sprouts
Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 Tbsp of it. Dissolve cornflour in this.
Stir in sherry and soy sauce. Add bean curd and let stand for 15 minutes.
Heat oil in a wok and stir fry the marinated bean curd till the liquid has been absorbed. Remove and drain.
Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.
Add bean curd, cook for 2 minutes. Serve with boiled rice.Servings: 2
Submitted by: Recipe Group Member
Date: Jan, 13, 2000
Print This Page