Homestyle Beancurd

2 cakes fresh firm beancurd (tofu)*

1 long stalk sprouted garlic* (scallion may be substituted)

2 small red chili peppers*

7-8 slices (1" x 3") half fat, half lean pork

2T cooking oil

3/4C rich chicken stock

3/2t cornstarch dissolved in 1T water

1t salt

1t sesame oil*

1T sugar

2T soy sauce

pinch MSG (optional)

Cut the beancurd into ca. 1"x2"x1/3" sliced. Fry in the cooking oil until lightly golden on both sides and set aside. Wash garlic stalk (or scallion) and chilis, and cut at an angle (French cut) into ca. 1" lengths. Heat a wok over a high flame, add the pork slices, then the chicken stock, salt, sesame oil, sugar, soy sauce and optional MGS. After the mixture begins to bubble, add the garlic or scallion, chili pepper and beancurd.

Turn down the heat to medium low, cover the wok and cook until the beancurd has absorbed most of the liquid. Stir in the cornstarch dissolved in water, cook another few seconds, and serve with rice.

available in Oriental groceries