Recipe#25697

Title: Bear Foot Bean Curd

From: "sharon@sols.com" 
Date: Thu, 25 Apr 1996 18:58:13 -0600 

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.
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.