Recipe - Bean Curd With Carp

2 Hot Italian peppers
One half small Sweet red bell pepper
1 teaspoon Cornstarch
2 tablespoon Oil
One fourth teaspoon Salt
One half pound Medium bean curd, cubed
1 tablespoon Soy sauce
One half cup Chopped Chinese parsley

Slice hot peppers into long strips. Mix cornstarch with One fourth cup water.
Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice &
fry sweet peppers in the same way.

Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter
the parsley over the top. Turn the heat up slightly & cookk till sauce
thickens. Serve hot.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini