Recipe - Stir-Fried Tofu Or Beef With Onions

1 pound Tofu; extra firm*
One fourth cup Oil
1 tablespoon Pale dry sherry
2 Ginger root slices; shredded
One half teaspoon Salt
1 Onion; large; thinly cut or sliced up
Black pepper; fresh ground
3 Garlic cloves; minced
2 tablespoon Soy sauce
1 One half teaspoon Cornstarch**
1 teaspoon Sugar
3 tablespoon Stock**

*This dish originally used 1 lb. of flank steak which was cut against the
grain into thin slices and then marinated same as the tofu. Sometimes I
make it with steak or tofu or a mixture of both. In addition, I
occasionally add a small bok choy which is first blanched and then cooled.

If other vegetables are added, increase the cornstarch mixture to three
times what is listed. Recipe can be doubled and comes out fine. **Mix the
cornstarch with the soup stock and have ready until needed. Get tofu ready
according to your favorite methods. I usually slice it lengthwise in half
inch blocks, put paper towels over and under it, and press with telephone
book to get out excess water. Mix together the sherry, salt, pepper, soy
sauce, sugar and 1 One half tsp. of the oil in a shallow dish. Add the tofu or
steak shreds and leave to marinate for 15 minutes.

06/02/92 10:07 PM Heat 2 One half tablespoons of the remaining oil in a
wok or pan over high heat. Add the ginger and onion and stirfry for 1 1/2
minutes (about). Remove onions, place in a colander, and let drain. You can
use the oil left in pan if it is enough. Heat wok again. When it is very
hot, add the tofu or steak and garlic. Stirfry the tofu or steak and
garlic in the oil for until brown. Mix in the onion and ginger and stirfry
for a minute. Stir in the cornstarch mixture and cook, stirring for about
30 seconds or until thickened. From "The Encyclopaedia of Chinese Cooking".

Karen Alder Fngp13B
Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net