TASTY BEAN CURD

Servings: 2
Ingredients:

1/2 lb Flat noodles
3 tb Oil
1 sm Onion, sliced
1 c  Sliced broccoli
1 c  Sliced mushrooms
1/2 c  Sliced water chestnuts
1/2 c  Sliced bamboo shoots
1 c  Bean sprouts
2 ea Garlic cloves, chopped
1 ts Ginger, chopped
1 ts Salt
1 ts Brown sugar
2 tb Soy sauce
2 tb Dry sherry
1 tb Sesame oil
1 1/2 lb Bean curd, cubed
2 ts Sesame seeds
2 tb Cashew nuts
2 tb Green onions, chopped
2 tb Green peppers, chopped

Heat a pot of salted water and boil the noodles till tender. Rinse, drain and
keep warm on a serving dish. Heat oil in a wok and stir fry onion, broccoli,
mushrooms, water chestnuts and bamboo shoots for 2 minutes. Add bean sprouts
and fry for 1 minute. Place on dish with noodles. Keep warm.

Add a little more oil and fry ginger and garlic for 1 minute. Stir in salt,
sugar, soy sauce, sherry and sesame oil. Add bean curd. Fry gently till
bean curd begins to brown. Mix together with the noodles and vegetables.
Keep warm.

Add a little more oil to the wok and fry the sesame seeds, nuts, green onion
and pepper till the nuts begin to brown. Use a granish for the rest of the
meal.

Jack Santa Maria, ‘Chinese Vegetarian Cookery’

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