STEWED CABBAGE AND BEAN CURD

Ingredients:

1 lb. bean curd

1/2 lb. Chinese cabbage

1/2 cup lard

1 tbsp. shredded onion

2 cups broth

Salt to taste

1 tbsp. sesame oil

To Prepare:

1. Cut bean curd into small squares, cut cabbage into pieces about 4 cm. square, and parboil bean curd and cabbage separately in hot water.

2. Heat oil over a high flame, stir-fry onion, then add the cabbage, bean curd, broth and salt. Bring to a boil, reduce heat and simmer until bean curd begins to swell. Pour into a large bowl, sprinkle with sesame oil and serve.

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