Title: Bean Curd with Ginger
Categories: Vegetarian Bean Chinese
Yield: 4 Servings

3		Pads tofu
8		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.

"Vegetarian Times Cookbook"

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