1 lb. bean curd
2 cups vegetable oil 1 oz. shelled shrimp
1 tbsp. cornstarch dissolved in water 1 oz. sliced cooked pork 1 oz. cooked bamboo shoots
1 tbsp. sherry Minced ginger to taste
3 tbsp. chopped scallion
1 tbsp. dried shrimp roe 1/2 cup water
1. Cut bean curd into triangles about 1 cm. thick. Fry in the cooking oil until the bean curd turns yellow, and set aside.
2. Mix shelled shrimp with dissolved cornstarch. Fry quickly over a low flame and drain.
3. Heat 2 tsp. oil over a high flame, put in pork and bamboo shoots and saute. Add sherry, 1/2 cup water, bean curd, ginger, scallion and shrimp roe and stew until the stock becomes thick, then serve.