Recipe - Stir-Fried Beef And Bean Curd

One half pound Lean beef
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 tablespoon Sherry
One fourth teaspoon Sugar
2 Or
3 Bean curd cakes
1 Clove garlic
1 Or
2 Scallions
1 tablespoon Water
1 ds Pepper
1 tablespoon Cornstarch
1 teaspoon Soy sauce
One fourth teaspoon Sugar
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar.
Add to beef and toss.

2. Cut each bean curd cake in 6 pieces. Separately mince garlic and
scallion.

3. Blend cold water, pepper and remaining cornstarch, soy sauce and sugar.

4. Heat oil. Add salt, then garlic, and stirfry a few times. Add beef and
stirfry until it loses its redness (less than a minute).

5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2
minutes.

6. Stir in cornstarch mixture to thicken. Serve at once, garnished with
minced scallions. VARIATIONS:

For the garlic, substitute 2 slices fresh ginger root, minced.

Omit the cornstarch mixture in step 1. Then in step 5, add with the stock
a mixture ot 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon
sherry, One half teaspoon sugar and a dash of pepper. Add bean curd and bring
mixture to a boil. Pick up step 6.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.