I1/2 lb. Bean curd.
4 baby Chinese cabbage hearts.
1/2 cup vegetable oil.
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Each chopped scallion and ginger.
2 oz. ham slices cooked.
Salt to taste.
1 tsp. Sugar.
1 tbsp. Sherry.
1 tbsp. Soy sauce.
1 cup broth.
1 tbsp. Cornstarch dissolved in water To Prepare:
1. Add the bean curd to a pot of cold water and cook for half an hour until it becomes honey-comb like. Take out and soak in cold water. Drain and cut into slices.
2. Cut each of the cabbage hearts in half.
3. Heat oil in a pan over a high flame, add scallion and ginger and saute. Add sherry, broth, bean curd, ham, cabbage hearts, soy sauce, sugar, salt, and simmer for a few minutes. Add cornstarch, boil until the sauce thickens, and serve.