*  Exported from  MasterCook Mac  *
 
                            Bear Foot Bean Curd
 
 Recipe By     : adapted from Madame Wong’s Long-Life Chinese Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pieces        tofu
    1      tablespoon    fungus (after soaking)
    4      tablespoons   oil
    4      ounces        pork -- shredded
      1/4  cup           bamboo shoots
    2      tablespoons   soy sauce -- dark
      1/4  teaspoon      salt
      1/2  cup           chicken stock
    1      tablespoon    cornstarch dissolved in 1 T water
       1 		   scallion (sliced in thin diagonal strips) -- sliced
   diagonally
 
 1. Slice 4 pieces of tofu approx. 1/2 inch thick.  Cut each piece of tofu into
 4 triangles by slicing each slice into quarters.
 
 2. Soak fungus in boiling water to cover for 5 minutes.  Drain.  Remove the
 woody part.
 
 3.  Heat 2 T of oil in wok.  Stir-fry tofu until a light brown in color.
 Remove to separate plate.
 
 4.  Heat 2 T oil in wok.  Put in pork.  Stir-fry until color changes.  Add
 fungus.
 
 5.  Gently add tofu to pork mixture.  Add bamboo shoots, soy sauce, salt and
 stock.  Cook 2 minutes until thoroughly heated.
 
 6.  Thicken with dissolved cornstarch.  Sprinkle scallion on top.  Cook 1
 minute.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein;
 26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium
 
 Serving Ideas : “This is an interesting name for a simple dish.”
 
 NOTES : May be prepared in advance through step 4.  Do not freeze.
 [Nutritional values off due to ingredient list.]  Fresh mushroom may be used
 in place of fungus if not available.

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