Recipe - Stir-Fried Pork With Pressed Bean Curd

3 Bean curd cakes
5 Dried black mushrooms
One half pound Lean pork
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 teaspoon Sherry
One half cup Bamboo shoots
2 Green peppers
2 Red chili peppers
1 Clove garlic
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
One half cup Stock
One fourth teaspoon Sugar

1. Press bean curd (see "HOWTO SECTION"). Soak dried mushrooms.

2. Shred pork. Combine cornstarch, soy sauce and sherry; then add to
pork and toss to coat. Let stand 15 to 20 minutes, turning occasionally.

3. Shred bamboo shoots, green peppers, red chili peppers, soaked
mushrooms and pressed bean curd. Crush garlic.

4. Heat oil. Add salt, then garlic, and brown lightly. Add pork and
stirfry until it loses its pinkness (about 1 to 2 minutes).

5. Add bamboo shoots, green and chili peppers and mushrooms. Stirfry to
coat with oil (about One half minute).

6. Stir in stock and heat quickly; then cook, covered, over medium heat
until nearly done (about 2 to 3 minutes).

7. Add sugar and bean curd. Stirfry to heat through and blend flavors
(about 1 minute more). Serve at once.

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