6 oz. bean curd
1/2 cup cooking oil
A pinch each minced scallion and ginger
1 tbsp. sherry
1/2 cup broth
2 tbsp. soy sauce
A pinch of sugar
6 dried mushrooms soaked in hot water and cut into slices 1/2 oz. bamboo shoot slices 1/2 oz. ham, sliced 1/2 oz. peas
1/2 oz. dried shrimp soaked in hot water 1/2 oz. cooked chicken slices 1/2 oz. cooked lean pork
1 tomato, sliced
2 tbsp. cornstarch mixed with water Salt to taste
1. Cut the bean curd into diamonds and parboil.
2. Heat the oil over a high flame and stir-fry scallions and ginger for a few seconds. Add sherry, broth, salt, soy sauce, sugar, bean curd, mushrooms, bamboo shoot, ham, peas, shrimp, chicken and lean pork. Simmer for
2 minutes, add tomato. Bring to a boil, add cornstarch. Boil again, and serve.