Bean Curd With Chinese Parsley Recipe

Ingredients:

2 pcs of hot peppers (italian)
1 pc of bell pepper (red, small)
1 tsp of cornstarch
1/4 tsp of salt
2 Tbsps of oil
1/2 c of coriander (or chinese parsley); chopped
1/2 lb of bean curd (medium); cut into cubes
1 Tbsp of soy sauce

Instructions:

Slice the italian peppers lengthwise; do same with bell peppers. Dissolve cornstarch on (1/4 cup) water; stir. Heat the oil on an iron-cast wok.

Once oil is heated, fry pepper for half a minute. Add bell peppers and tofu. Pour soya sauce and gradually add the cornstarch mix while stirring continuously to avoid lumps.

Sprinkle parsley then increase heat and cook until the sauce has slightly thickened. Serve while hot.

>> Bean Curd With Chinese Parsley Recipe