Instructions: 1. Dice roast pork. Cut bean curd in 1-inch cubes and scallions in 1-inch sections.

2. Blend cornstarch, soy sauce, sherry and salt to a paste.

3. Heat oil. Add pork and scallions and stir-fry 1 minute. Remove from pan.

4. Heat remaining oil. Add bean curd cubes and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). Remove from pan.

5. Add cornstarch paste and simmer, stirring 1 minute.

6. Return bean curd, roast pork and scallions, stir-frying only to reheat. Serve at once.

VARIATION: Omit step 4. Deep-fry the bean curd cubes until golden instead.

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.