1 lb. bean curd
3 oz. Scallion.
1 cup vegetable oil.
1 tsp. Minced pork.
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2 tbsp. Soy sauce.
2 cups clear broth.
Salt to taste.
1 tbsp. Cornstarch dissolved in water To Prepare:
1. Cut bean curd into rectangular pieces, parboil in boiling water and drain. Cut scallion into 5 cm. Shreds.
2. Heat oil over a high flame. Saute shredded scallion and minced pork. Add sherry, bean curd, soy sauce, broth and salt. Bring to a boil, then reduce to a low heat. Stew for 5 minutes, until bean curd begins to swell. Increase to a high flame and stir in dissolved cornstarch. Transfer to a plate and serve.