Sichuan Style Bean Curdchinese, main dish, vegetarian 1/2 lb bean curd 1 each green pepper, sliced 1 each leek, sliced 2 each green chilies, chopped 3 tablespoon oil 2 each red chili peppers 1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoon yellow bean paste 2 teaspoon 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. Jack Santa Maria, "Chinese Vegetarian Cooking" |
