Bean Curd Fry

4 cakes bean curd
4 tablespoons polyunsaturated vegetable oil
1 clove garlic, peeled and sliced
2 small leeks, sliced diagonally
2 celery stalks, sliced diagonally
100 g14 oz button mushrooms, wiped and sliced
100 g/4 oz lean pork, shredded
4 dried chillies, crushed
1 tablespoon chilli paste
1 tablespoon dry sherry

Cut each bean curd into 3 thin slices, then cut each slice into 2 triangles.

Heat half the oil in a wok or deep frying pan, add the garlic, leeks and celery and fry quickly for 1 minute. Stir in the mushrooms and pork and cook for 2 minutes. Remove and keep warm.

Heat the remaining oil in the pan, add the bean curd and fry for 2 minutes; drain on kitchen paper.

Return the vegetables, pork and bean curd to the pan, stir in the dried chillies, chilli paste and sherry and cook for I minute.

Transkr to a warmed serving dish, discard the dried chillies and serve immediately.

SERVES 4 to 6