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Chinese Recipe : Pressed Beancurd Fry

Serves 4

Ingredients:

• 1 block pressed beancurd, cut into thin strips
• ½ boiled bamboo shoot, cut into strips
• 1 carrot, cut into strips
• ½ green pepper, cut into thin strips
• 5 oz. pork, cut into thin strips
• 1 oz. pickled mustard green, cut into thin strips

Mixture A:

• 1 tbsp Chinese rice wine or sherry
• 1 tbsp soy sauce
• 1 tsp cornstarch

• 1 tbsp soy sauce
• 1 ½ tsp sugar
• A pinch of MSG (optional)
• 4 tbsp oil

Directions:

1. Combine the pork and Mixture A
2. Heat 2 tbsp oil in a hot wok. Stir fry pork quickly and remove.
3. Add 2 more tbsp oil and dash of salt to the same wok. Stir-fry the bamboo shoots, carrots, green peppers, pickled mustard green and beancurd, cooking each briefly before adding the next.
4. Add the pork and mix together. Add a little water and season with soy sauce, sugar and MSG. Cook for 3 to 4 minutes longer.