1 lb. bean curd
1 oz. vegetable oil
1 oz. each shredded scallion and ginger
1 tsp. sherry
1 tsp. sugar
2 tbsp. soy sauce
1/3 cup clear broth
Salt to taste
1. Cut bean curd into 5 mm. triangles and parboil.
2. Cut mushrooms into thick slices.
3. Heat oil in a pan over a high flame. First, stir-fry scallion and ginger, add sherry and then put in sugar, soy sauce, broth, mushrooms and bean curd. Simmer over a medium flame. When sauce thickens trans fer to a dish and serve.