Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Tofu; extra firm
1 tb Pale dry sherry
1/2 ts Salt
Black pepper;fresh ground
2 tb Soy sauce
1 ts Sugar
1/4 c Oil
2 Ginger root slices;shredded
1 Onion;large;thinly sliced
3 Garlic cloves; minced
1 1/2 ts Cornstarch**
3 tb Stock**

*This dish originally used 1 lb. of flank steak which was cut against
the grain into thin slices and then marinated same as the tofu.
Sometimes I make it with steak or tofu or a mixture of both. In
addition, I occasionally add a small bok choy which is first blanched
and then cooled. If other vegetables are added, increase the
cornstarch mixture to three times what is listed. Recipe can be
doubled and comes out fine. Mix the cornstarch with the soup stock
and have ready until needed. Get tofu ready according to your
favorite methods. I usually slice it lengthwise in half-inch blocks,
put paper towels over and under it, and press with telephone book to
get out excess water. I also like to use tofu after it has been
frozen. Mix together the sherry, salt, pepper, soy sauce, sugar and 1
1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds
and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the
remaining oil in a wok or pan over high heat. Add the ginger and
onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in
a colander, and let drain. You can use the oil left in pan if it is
enough. Heat wok again. When it is very hot, add the tofu or steak
and garlic. Stir-fry the tofu or steak and garlic in the oil for
until brown. Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30
seconds or until thickened. From "The Encyclopaedia of Chinese
Cooking". Enjoy! ~Karen- cookin' in Brick, NJ 05/05 08:38 pm

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