DRIED SHRIMP AND BEAN CURD

Ingredients:

1/2 lb. bean Curd 1/2 cup vegetable oil

1 tbsp. each chopped scallion and ginger

2 oz. salted vegetables (preferably mustard greens)

1 cup clear broth

2 tbsp. soy sauce

1 tbsp. cornstarch dissolved in water Salt to taste

To Prepare:

1. Dice bean curd and parboil.

2. Heat oil in a pan over a high flame, add scallion and ginger and saute briefly until the aroma comes out. Add’the dried pickled mustard greens, and stir-fry about one minute. Add broth, salt, soy sauce, bean curd, bring to a boil and simmer for about five minutes over a low flame. Add the dissolved cornstarch and cook until the sauce thickens.

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