Bean Curd with Chinese Parsley

Ingredients: Hot Italian Peppers 1/2 Small Sweet Red Bell Pepper Teaspoon Cornstarch Tablespoons Oil 1/4 Teaspoons Salt 1/2 Pounds Medium Bean Curd, Cubed Tablespoon Soy Sauce 1/2 Cups Chopped Chinese Parsley Makes:

Directions:

Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot. Madhur Jaffrey, "World of the East Vegetarian Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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