Please accept this recipe book from - Kean Miller LLP

Bean Curd (Tofu) with Chili Sauce
16 oz. medium firm bean curd,
cut into half inch cubes
1/2 lb. ground beef (the leaner, the better)
1/2 cup onion, finely chopped
1/2 tsp. minced garlic
1 to 2 tsp. chili sauce OR
fresh pepper with seeds
2 to 3 Tbsp. olive or vegetable oil
1/2 tsp. sugar
3 Tbsp. soy sauce
2 tsp. cornstarch, dissolved in 1/4 cup water
salt and pepper
Heat oil in a pan and add onion and garlic. Stir-fry for one minute, then add beef. Stir-fry until
beef is evenly browned. Add bean curd, chili sauce, sugar and soy sauce. Bring to a boil. Add the
cornstarch mixture and simmer, stirring, until the sauce has thickened. Salt and pepper to taste.
Serve hot. Serves 4.
by Yuxian Wang (Baton Rouge), a staff attorney practicing in the toxic tort area
Rice Salad
2-1/2 cups raw rice
2 boxes frozen sweet peas
1 cup black olives, pitted and chopped
1 cup pimientos, chopped
1 cup white onions, chopped
1 bottle herb and garlic salad dressing
1 can sliced mushrooms
salt, black pepper and red pepper
Cook rice and steam peas to thaw. Mix all ingredients together and add salad dressing. Add salt
and pepper to taste. Cover and marinate overnight in refrigerator. Serve cold. Makes 6-8
servings.
by Sandy Edwards (Baton Rouge), a partner practicing in the environmental law area
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