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Bean Curd with Chinese parsley

Bean curd with Chinese parsley ccexpress
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Ingredients:

Hot Italian peppers 2
Sweet red bell pepper 1/2 – few
Cornstarch 1 tbsp
Oil 2 tbsp
Salt 1/4 tbsp
Medium bean curd, cubed 1/2 lb
Soy sauce 1 tbsp
Chopped Chinese parsley ½ cup

Method:

Slice hot peppers into long strips.
Mix cornstarch with 1/4 cup water.
Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds.
Slice & fry sweet peppers in the same way.
Add cubes of tofu.
Drizzle in soy sauce & add cornstarch mixture. Scatter
the parsley over the top.
Turn the heat up slightly & cook till sauce
thickens.
Serve hot.

Bean Curd with Chinese parsley

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