Recipe - Bear Foot Bean Curd

4 Pieces tofu
1 tablespoon Fungus (after soaking)
4 tablespoon Oil
4 ounce Pork; shredded
One fourth cup Bamboo shoots
2 tablespoon Soy sauce; dark
One fourth teaspoon Salt
One half cup Chicken stock
1 tablespoon Cornstarch dissolved in:
1 tablespoon Water
1 Scallion ( cut or sliced up in thin
diagonal strips); cut or sliced up
diagonally

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. Slice 4 pieces of tofu approx. One half inch thick. Cut each piece of tofu
into 4 triangles by slicing each slice into quarters.

2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the
woody part.

3. Heat 2 T of oil in wok. Stirfry tofu until a light brown in color.
Remove to separate plate.

4. Heat 2 T oil in wok. Put in pork. Stirfry until color changes. Add
fungus.

5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and
stock. Cook 2 minutes until thoroughly heated.

6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1
minute.

Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein;
26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium

NOTES : May be prepared in advance through step 4. Do not freeze.
[Nutritional values off due to ingredient list.] Fresh mushroom may be used
in place of fungus if not available.

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