Serves:

Ingredients:

1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
Oil
1 ea Green onion, chopped
1 c Bean sprouts

Method:

Cut drained bean curd into small cubes.
Drain syrup from the pineapple, retaining 1 tb of it.
Dissolve cornflour in this.
Stir in sherry & soy sauce.
Add bean curd & let stand for 15 minutes.
Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed.
Remove & drain.
Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute.
Add bean curd, cook for 2 minutes.
Serve with boiled rice.