Recipe#25692

Title: Bean Curd With Ginger

Soar

Yield: 4 servings
 
      3 ea Pads tofu
      8 ea Tree ears
      2 tb Peanut oil
      1 tb Finely chopped ginger
  1 1/2 tb Finely chopped garlic
    3/4 c  Chopped scallions
      1 ts Hot chilies, chopped
    1/2 c  Cooked fresh peas
      1 ts Sugar
      1 tb Red wine vinegar
      1 ts Sesame oil
 
  Cut tofu into 1/2 inch cubes.  Soak tree ears in warm
  water till soft. Drain & chop coarsely.  Heat oil in a
  wok & when very hot add ginger, garlic & scallions.
  Add tofu, stirring quickly.  Add tree ears, chilies &
  peas.  Stir.  Add sugar & vinegar & toss. Spoon
  mixture into a serving dish & sprinkle with sesame
  oil.  Serve over rice.