Recipe - Bean Curd With Chinese Parsley

3 Pads tofu
8 Tree ears
2 tablespoon Peanut oil
1 tablespoon Finely chopped ginger
1 One half tablespoon Finely chopped garlic
Three fourths cup Chopped scallions
1 teaspoon Hot chilies; chopped
One half cup Cooked fresh peas
1 teaspoon Sugar
1 tablespoon Red wine vinegar
1 teaspoon Sesame oil

Cut tofu into One half inch cubes. Soak tree ears in warm water till soft.
Drain & chop coarsely. Heat oil in a wok & when very hot add ginger,
garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies &
peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish &
sprinkle with sesame oil. Serve over rice.

"Vegetarian Times Cookbook"
Posted to EATL Digest 05 Sep 96

Date: Thu, 5 Sep 1996 19:06:49 0700

From: Stacy Hansen schansen@PACIFICRIM.NET