Title: Tasty Bean Curd
Categories: Vegetarian Bean Chinese
Yield: 2 Servings

1/2	lb	Flat noodles
3	tb	Oil
1	sm	Onion, sliced
1	c	Sliced broccoli
1	c	Sliced mushrooms
1/2	c	Sliced water chestnuts
1/2	c	Sliced bamboo shoots
1	c	Bean sprouts
2		Garlic cloves, chopped
1	ts	Ginger, chopped
1	ts	Salt
1	ts	Brown sugar
2	tb	Soy sauce
2	tb	Dry sherry
1	tb	Sesame oil
1 1/2	lb	Bean curd, cubed
2	ts	Sesame seeds
2	tb	Cashew nuts
2	tb	Green onions, chopped
2	tb	Green peppers, chopped

Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.

Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm.

Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal.

Jack Santa Maria, "Chinese Vegetarian Cookery"

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