1/2 lb Bean curd
1 Green pepper, sliced
1 Leek, sliced
2 Green chilies, chopped
3 tb Oil
2 Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil
Cube the tofu. Wash vegetables. Heat oil in a wok &
fry the bean curd for 2 minutes. Remove & drain. Add
more oil if necessary & stir fry the vegetables & red
chilies for 2 minutes. Add soy sauce, sherry & yellow
bean paste. Mix well, add the bean curd & stir
together for 2 minutes. Sprinkle on the sesame oil &
serve with rice.
