Bear Foot Bean Curd (recipe)

1. Slice 4 pieces of tofu approx. 1/2 inch thick. Cut each piece of tofu into 4 triangles by slicing each slice into quarters.

2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the woody part.

3. Heat 2 T of oil in wok. Stir-fry tofu until a light brown in color. Remove to separate plate.

4. Heat 2 T oil in wok. Put in pork. Stir-fry until color changes. Add fungus.

5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and stock. Cook 2 minutes until thoroughly heated.

6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1 minute.

Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein; 26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium

[Nutritional values off due to ingredient list.] Fresh mushroom may be used in place of fungus if not available.

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,