Bean Curd With Pineapple

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Bean Curd With Pineapple

 

1 lb. bean curd (I find at the Asian store)

1 large can of pineapple chunks

1 tsp. cornflour

2 tbsps. soy sauce

2 tbsps. dry sherry

oil

1 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.

Serves 2.

 

 

 

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