1 oz. whitebait
3 tbsp. shrimp
2 oz. hotbed chives 6 oz. bean curd
1/2 cup vegetable oil 1 oz. shredded pork 1/2 cup clear broth
1 tbsp. sherry Salt to taste
5 or 6 dried mushrooms soaked in water
3-4 shredded chili peppers
2 tbsp. sesame oil
1. Soak whitebait and shrimp in warm water until soft and then drain. Cut chives into 5 cm. sections.
2. Shred bean curd into pieces 5 cm. long and 1 cm. wide, and drain. Fry in hot oil until yellow then remove. Saute pork, whitebait and shrimp. Add broth, sherry, salt, mushrooms and hot pepper, and saute until the sauce thickens. Then put in chives and stir-fry for a few seconds. Transfer to a dish, sprinkle with sesame oil and serve.