Bean Curd Szechwan Style

* Exported from MasterCook Mac *

Bean Curd Szechwan Style

Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Tofu
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons oil
1 slice fresh ginger -- chopped fine
1/2 scallion -- chopped fine
4 ounces pork -- minced
2 tablespoons soy sauce -- dark
1 tablespoon sherry
4 pieces tofu (from block 1/2" thick) -- cubed
1 teaspoon chili paste with garlic
1/8 teaspoon sugar (or equilvalent sweetener)
1 1/2 teaspoons cornstarch
1 clove garlic -- chopped fine

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.

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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.]