Recipe - Bean Curd Skin Rolls

4 tablespoon Oil
1 sl Fresh ginger; chopped fine
One half Scallion; chopped fine
4 ounce Pork; minced
2 tablespoon 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 One half teaspoon Cornstarch
1 Clove garlic; chopped fine

From: "sharon@sols.com" sharon@sols.com

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

Recipe By : adapted from Madame Wong's LongLife Chinese Cookbook

1. Heat 2 T. of oil in wok. Stirfry ginger and scallions 30 seconds. Put
in port. Stirfry 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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