Amount
Ingredient
Preparation



1
pound
bean curd





1
large
pineapple chunks

can



1
teaspoon
cornflour





2
tablespoons
soy sauce





2
tablespoons
sherry

dry



1
x
oil





1
each
green onion

chopped



1
cup
bean sprouts

 Cut drained bean curd into small cubes.

Drain syrup from the pineapple, retaining 1 tb of it.

Dissolve cornflour in this.  Stir in sherry and soy sauce.

Add bean curd and let stand for 15 minutes.

Heat oil in a wok and stir fry the marinated bean curd till the liquid  has been absorbed.

Remove and drain.  Add a little more oil and stir-fry  the green onion, bean sprouts and pineapple for 1 minute.

Add bean curd,  cook for 2 minutes.

Serve with boiled rice.