GARLIC SPROUTS AND BEAN CURD

redients:

1/2 lb. bean curd

1/2 cup cooking oil

3 oz. minced pork

1 tbsp. broad-bean sauce

6 oz. minced green peppers

1/2 oz. minced scallion and ginger

1/2 oz. minced lettuce

1 tbsp. sherry

4 tbsp. soy sauce

1/2 cup broth

6 oz. minced garlic sprouts

2 tbsp. cornstarch mixed with water

Salt to taste

To Prepare:

1. Cut the bean curd into 1.5 cm. cubes and parboil.

2. Heat the cooking oil over a high flame until hot. Stir-fry the pork for one minute, add broad-bean sauce, pepper, scallion, ginger and lettuce. Cook for a few seconds, then add sherry, soy sauce, broth and bean curd. After bringing to a boil, lower the flame and simmer for about 10 minutes. Add the garlic sprouts and cornstarch. When it reaches a second boil, serve.

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