* Exported from MasterCook Mac *

Bear Foot Bean Curd

Recipe By : adapted from Madame Wongs Long-Life Chinese Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pieces tofu
1 tablespoon fungus (after soaking)
4 tablespoons oil
4 ounces pork -- shredded
1/4 cup bamboo shoots
2 tablespoons soy sauce -- dark
1/4 teaspoon salt
1/2 cup chicken stock
1 tablespoon cornstarch dissolved in 1 T water
1 scallion (sliced in thin diagonal strips) -- sliced
diagonally

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.

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

Serving Ideas : "This is an interesting name for a simple dish."

NOTES : May be prepared in advance through step 4. Do not freeze.
[Nutritional values off due to ingredient list.] Fresh mushroom may be used
in place of fungus if not available.