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Bean Curd

2 Tofu Squares
2 tb Oil
4 oz Ground Pork
2 c Soup Stock
1 tb Cornstarch Paste
2 tb Chili Nam Yuey
1 ts Ginger, minced
1/2 ts Soy Sauce
1 ts Shao Hsing Wine
1/2 ts Sesame Oil
1 ts Pepper, ground
1 ts Spring Onion, minced


Cut bean curd into 3/4" cubes. Cook in boiling water for a while. Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked. Add soup stock, bean curd (tofu), soy sauce and wine. Simmer over a low flame till there's almost no liquid left. Add cornstarch paste and remove from heat. Sprinkle with sesame oil, ground pepper and spring onion.


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