1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
Oil 1 ea Green onion, chopped
1 c Bean sprouts
Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes. Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice. Jack Santa Maria, “Chinese Vegetarian Cookery”