*  Exported from  MasterCook Mac  *
 
                          Bean Curd Szechwan Style
 
 Recipe By     : adapted from Madame Wong’s Long-Life Chinese Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Tofu
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   oil
    1      slice         fresh ginger -- chopped fine
      1/2                scallion -- chopped fine
    4      ounces        pork -- minced
    2      tablespoons   soy sauce -- dark
    1      tablespoon    sherry
    4      pieces        tofu (from block 1/2″ thick) -- cubed
    1      teaspoon      chili paste with garlic
      1/8  teaspoon      sugar (or equilvalent sweetener)
    1 1/2  teaspoons     cornstarch 
    1      clove         garlic -- chopped fine
 
 1. Heat 2 T. of oil in wok.  Stir-fry ginger and scallions 30 seconds.  Put in
 port.  Stir-fry 1 minute.  Add 1 T. soy sauce and sherry.  Cook 1 minute.
 Remove mixture to plate.
 
 2.  Heat 2 T oil in wok.  Put in tofu.  Add 1 T soy sauce, stock, chili past
 and sugar/sweetener.
 
 3.  Put pork mixture on top of todu.  Cook over high heat 2 minutes.  Add
 dissolved cornstarch to thicken (optional).  Add garlic.  Stir gently into
 sauce.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g
 Carbohydrate; 15mg Cholesterol; 427mg Sodium
 
 NOTES :  May be prepared in advance through step 1, or frozen after step 4.
  Reheat prior to serving.  [Nutritional values are off due to ingredient list.
  LC apprx. 8.5 gr per serving.]

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