Pork and Tofu

Mrs. Jack K. Wakayama

SERVINGS 5

• 1/2 lb. pork, sliced thin, 1 x 2 in. pieces
• 10 stalks green onions, cut into 1 in. lengths
• 1 large bulb onion, sliced
• 1 block tofu, cut into small flat blocks
• 3 tablespoons sugar
• 1/3 cup shoyu
• 1/4 teaspoon gourmet powder

Optional ingredients (one or as many as desired):

• 1/4 cup green beans, slivered
• 1/4 cup bamboo shoots, sliced thin
• 1/4 cup mushrooms, sliced
• 1/4 cup watercress, cut into 1 in. lengths

Fry pork well in heavy skillet, starting with the fatty pieces. Add bulb onion, cook for 1 minute. Sprinkle 1/2 of sugar on top, pour 1/2 shoyu and let it come to a boil.

Use strong heat; stir occasionally to prevent scorching. Add green onions, then tofu. Stir gently to prevent breaking tofu into too small pieces. Add rest of sugar, shoyu and gourmet powder. Cook for another 5 minutes.

If optional ingredients are used, add them in order given before the green onions and tofu are put in. Additional seasoning in the proportion of 1 tablespoon sugar to 2 tablespoons shoyu is added to suit individual taste.