1 lb. bean curd 1 cup vegetable oil 1 oz. cooked bamboo shoots 1 oz. cooked ham
1 oz. cooked chicken
1 oz. each sea cucumber and dried scallops, soaked 5-6 mushrooms 3A cup clear broth
1 tsp. minced scallion and ginger
1 tbsp. sherry
Salt and sugar to taste
1/2 oz. bean sprouts
1 tbsp. cornstarch dissolved in water
Hot pepper powder to taste
1. Cut bean curd into pieces 1 cm. thick and
3.5 cm. wide. Fry in hot oil until it becomes yellow on both sides, then parboil in boiling water and drain.
2. Simmer all the Ingredients together except bean sprouts, cornstarch and hot pepper powder for ten minutes. Put in bean sprouts and dissolved cornstarch and finally sprinkle with hot pepper powder just before serving.