6 oz. Beef cooked.
6 oz. bean curd
1/2 cup vegetable oil 1 tbsp. Sherry % cup soy sauce 1 tbsp.
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Five spice powder (prickly ash, star aniseed, cinnamon, clove and fennel) to taste 1 tbsp. Each chopped ginger and scallion.
4 cups stock.
1/3 cup garlic shoots, chopped to 1 inch length 1 tbsp. Sesame oil.
1. Slice beef and bean curd and boil separately.
2. Heat oil in a pan over a high flame, add beef, wine, soy sauce, sugar, spiced powder, ginger and scallion and stir fry. Add broth and bean curd, simmer for one hour until the beef is soft, and the juice thickens. Add garlic shoots and sesame oil, increase heat, boil about a minute and serve.