Title: BEAN CURD WITH CHINESE PARSLEY
Categories: Vegetarian, Beans, Chinese
Yield: 3 servings
2 Hot Italian peppers
1/2 sm Sweet red bell pepper
1 ts Cornstarch
2 tb Oil
1/4 ts Salt
1/2 lb Medium bean curd, cubed
1 tb Soy sauce
1/2 c Chopped Chinese parsley
Slice hot peppers into long strips. Mix cornstarch
with 1/4 cup water. Heat oil in a wok. When hot, add
hot pepper & fry for 30 seconds. Slice & fry sweet
peppers in the same way.
Add cubes of tofu. Drizzle in soy sauce & add
cornstarch mixture. Scatter the parsley over the top.
Turn the heat up slightly & cookk till sauce thickens.
Serve hot.
Madhur Jaffrey, "World of the East Vegetarian Cookbook"
