6 oz. bean curd
1 tbsp. flour
1 cup cooking oil
1/2 oz. each minced scallion and ginger
5 or 6 mushrooms soaked in water
1 oz. rape or other greens 1 oz. ham, chopped 1 tbsp. sherry Salt, and sugar to taste
1 tbsp. vinegar
2 tbsp. cornstarch dissolved in water To Prepare:
1. Cut the bean curd into rectangular pieces and coat with flour. Stir-fry in hot oil, drain and set aside.
2. Heat oil in a pan over a high flame. Add scallion and ginger, mushrooms, greens and ham and stir fry. Add bean curd and the seasonings. As soon as it boils, pour in the cornstarch stirring constantly. Transfer to a dish and serve.