Bean Curd With Chinese Parsley

Ingredients:

2 Hot Italian peppers
1/2 sm Sweet red bell pepper
1 ts Cornstarch
2 tb Oil
1/4 ts Salt
1/2 lb Medium bean curd, cubed
1 tb Soy sauce
1/2 c Chopped Chinese parsley

Method:

Slice hot peppers into long strips.
Mix cornstarch with 1/4 cup water.
Heat oil in a wok.
When hot, add hot pepper & fry for 30 seconds.
Slice & fry sweet peppers in the same way.
Add cubes of tofu.
Drizzle in soy sauce & add cornstarch mixture.
Scatter the parsley over the top.
Turn the heat up slightly & cookk till sauce thickens.
Serve hot.