• Ingredients: 1 pound bean curd 1/2 pound ground pork 1 tablespoon dry Sherry 1 teaspoon minced ginger root 1 clove garlic, minced 1/2 cup chicken broth 1 tablespoon cornstarch 2 tablespoons soy sauce 1 tablespoon vinegar 1/2 teaspoon crushed red chiles 1 tablespoon oil 1 onion, cut into 3 4-inch pieces 1 green pepper, cut into 3 4-inch pieces Hot cooked rice Cut bean curd into 1 2-inch cubes. Drain well on several layers of paper towels. Meanwhile, combine pork, Sherry, ginger root and garlic. Let stand 10 minutes. Blend broth, cornstarch, soy sauce, vinegar and chiles. Set aside. Heat wok or large skillet over medium high heat. Add pork mixture. Cook, stirring to separate pork, about 3 minutes, or until lightly browned. Remove from wok. Heat oil in same wok. Add onion and green pepper. Stir-fry 4 minutes. Add pork and soy sauce mixture. Cook and stir until mixture boils and thickens. Gently fold in bean curd. Heat through. Serve immediately with rice. Makes 4 servings.

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