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Bean Curd Szechwan Style

4 tb Oil
1 sl Fresh ginger; chopped fine
1/2 Scallion; chopped fine
4 oz Pork; minced
2 tb Soy sauce; dark
1 tb Sherry
4 Pieces tofu (from block 1/2" thick); cubed
1 ts Chili paste with garlic
1/8 ts Sugar (or equilvalent sweetener)
1 1/2 ts Cornstarch
1 Clove garlic; chopped fine


Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute. Remove mixture to plate.


Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener.


Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.



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