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Vegetables, also Vegetarian Foods
1 Tablespoon solid shortening
½ pound dried doufu, soaked until soft, the coarsely chopped
3 Tablespoons furu, mashed
2 Tablespoons minced ginger
2 Tablespoons granulated sugar
1 Tablespoon dark soy sauce
1 Tablespoons Chinese rice wine
2 Tablespoons sesame oil
1 small piquant pepper, seeded and slivered
2 Tablespoons water chestnut flour
1. Heat a wok or fry pan, add the oil, then stir in the soft
chopped bean curd, the furu, ginger, sugar, soy sauce,
and wine, and stir-fry for two minutes.
2. Next, add the sesame oil and stir, then do likewise
with the piquant pepper pieces and stir-fry two minutes.
3. Add a rice bowl of hot water mixed with the water
chestnut flour and stir-fry all until thickened.
4. Serve in a pre-heated bowl.