1 lb bean curd
1 lg can of pineapple chunks
1 tsp cornflour
2 tbsp soy sauce
2 tbsp dry sherry
1 ea green onion, chopped
1 cup bean sprouts
Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tbsp of it. Dissolve cornflour in this.
Stir in sherry and soy sauce. Add bean curd and let stand for 15 minutes.
Heat oil in a wok and stir fry the marinated bean curd till the liquid has been absorbed. Remove and drain.
Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.
Add bean curd, cook for 2 minutes. Serve with boiled rice.
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