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.
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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.