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