Instructions: 1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar.

Add to beef and toss.

2. Cut each bean curd cake in 6 pieces. Separately mince garlic and scallion.

3. Blend cold water, pepper and remaining cornstarch, soy sauce and sugar.

4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (less than a minute).

5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2 minutes.

6. Stir in cornstarch mixture to thicken. Serve at once, garnished with minced scallions. VARIATIONS:
For the garlic, substitute 2 slices fresh ginger root, minced.

Omit the cornstarch mixture in step

1. Then in step 5, add with the stock a mixture ot 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sherry, 1/2 teaspoon sugar and a dash of pepper. Add bean curd and bring mixture to a boil. Pick up step 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.