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
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.