---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Beans, Oriental
       Yield: 2 servings
       1 lb Bean curd
       1 lg Can of pineapple chunks
       1 ts Cornflour
       2 tb Soy sauce
       2 tb Dry sherry
       1 ea Green onion, chopped
       1 c  Bean sprouts
   Cut drained bean curd into small cubes.  Drain syrup
   from the pineapple, retaining 1 tb of it.  Dissolve
   cornflour in this.  Stir in sherry & soy sauce.  Add
   bean curd & let stand for 15 minutes.
   Heat oil in a wok & stir fry the marinated bean curd
   till the liquid has been absorbed.  Remove & drain.
   Add a little more oil & stir-fry the green onion, bean
   sprouts & pineapple for 1 minute.  Add bean curd, cook
   for 2 minutes.  Serve with boiled rice.
   Jack Santa Maria, “Chinese Vegetarian Cookery”