Stir-Fried Tofu Or Beef With Onions (Fngp13B

* Exported from MasterCook *

STIR-FRIED TOFU OR BEEF WITH ONIONS (FNGP13B

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1 lb Tofu -- extra firm*
1/4 c Oil
1 TB Pale dry sherry
2 Ginger root slices --
: shredded
1/2 ts Salt
1 Onion;large -- thinly
: sliced
: Black pepper -- fresh
: ground
3 Garlic cloves -- minced
2 TB Soy sauce
1 1/2 ts Cornstarch**
1 ts Sugar
3 TB 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 1/2 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 1/2
tablespoons of the remaining oil in a wok or pan over
high heat. Add the ginger and onion and stir-fry 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. Stir-fry the
tofu or steak and garlic in the oil for until brown.
Mix in the onion and ginger and stir-fry 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

Recipe By :

From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:36:31 +0800 (



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