1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
Oil
1 ea Green onion, chopped
1 c Bean sprouts
Cut drained bean curd into small cubes. Drain syrup
from the pineapple, retaining 1 tb of it. Dissolve
cornflour in this. Stir in sherry & soy sauce. Add
bean curd & let stand for 15 minutes.
Heat oil in a wok & stir fry the marinated bean curd
till the liquid has been absorbed. Remove & drain.
Add a little more oil & stir-fry the green onion, bean
sprouts & pineapple for 1 minute. Add bean curd, cook
for 2 minutes. Serve with boiled rice.
