Recipe By : The Encyclopaedia of Chinese Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Extra firm tofu -OR-
1 lb Flank steak -- cut against the
- grain into thin slices
1/4 c Oil
1 tb Pale dry sherry
2 Fresh ginger pieces -- shredded
1/2 ts Salt
1 lg Onion -- thinly sliced
Black pepper -- fresh ground
3 cl Garlic -- minced
2 tb Soy sauce
1 1/2 ts Corn starch **
1 ts Sugar
3 tb Stock **
1 sm Bok choy -- blanched, cooled
- (optional)
** Mix the cornstarch with the soup stock and have ready until needed.
If other vegetables are added, increase the corn starch mixture to
3 times what is listed. Recipe can be doubled and comes out fine.
Get tofu ready according to your favorite methods. I usually slice it
lengthwise in 1/2" blocks, put paper towels over and under it, and
press with telephone book to get out excess water. Mix together the
sherry, salt, pepper, soy sauce, sugar, and 1-1/2 ts oil in a shallow
dish. Add the tofu or steak shreds and leave to marinate for
15 minutes.
Heat 2-1/2 tb oil in a wok or pan over high heat. Add the ginger and
onion and stir-fry for approximately 1-1/2 minutes. 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
1 minute. Stir in the corn starch mixture and cook, stirring for
about 30 seconds or until thickened.
