6 oz. bean curd
1 tbsp. sherry
Salt to taste
1 cup clear broth
1/3 cup vegetable oil
1 tbsp. minced scallion
1. Dice bean curd into 1 cm. cubes. Parboil and drain.
2. Break two eggs and beat, mixing in sherry and salt. Heat oil over a high flame, stir-fry the egg mixture and remove from heat.
3. Put broth, bean curd, sherry, salt into the pan and simmer about five minutes. When broth thickens add two cooked eggs and scal- lion, and serve.