I1/2 lb. bean curd

4 baby Chinese cabbage hearts

1/2 cup vegetable oil

1 tsp. 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.

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