*This dish originally used 1 lb. of flank steak which
was cut against the grain into thin slices and then
marinated same as the tofu. Sometimes I make it with
steak or tofu or a mixture of both. In addition, I
occasionally add a small bok choy which is first
blanched and then cooled. If other vegetables are
added, increase the cornstarch mixture to three times
what is listed. Recipe can be doubled and comes out
fine. Mix the cornstarch with the soup stock and have
ready until needed. Get tofu ready according to your
favorite methods. I usually slice it lengthwise in
half-inch blocks, put paper towels over and under it,
and press with telephone book to get out excess water.
I also like to use tofu after it has been frozen. Mix
together the sherry, salt, pepper, soy sauce, sugar
and 1 1/2 tsp. of the oil in a shallow dish. Add the
tofu or steak shreds and leave to marinate for 15
minutes. Heat 2 1/2 tablespoons of the remaining oil
in a wok or pan over high heat. Add the ginger and
onion and stir-fry for 1 1/2 minutes (about). 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 a minute. Stir in the cornstarch mixture
and cook, stirring for about 30 seconds or until
thickened. From "The Encyclopaedia of Chinese
Cooking". Enjoy! ~Karen- cookin' in Brick, NJ 05/05
08:38 pm
