| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | T | Dried shrimp |
| 4 | Cakes deep-fried bean curd | |
| 1 | Scallion stalk | |
| 1 | c | Stock |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 2 | t | Soy sauce |
| 2 | T | Oil |
| 1 | t | Cornstarch |
| 1 | T | Water |
INSTRUCTIONS
Soak dried shrimp. Deep-fry bean curd as in "Basic Deep-Fried Bean Curd". Mince scallion. Combine stock, sherry, salt and soy sauce. Heat oil. Add scallion and soaked shrimp; stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes. Add deep-fried bean curd cubes; stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken. VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced; stir-fry as in step 3. Then add plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 1.8mg
Sodium: 466.7mg
Potassium: 96mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.2g
Protein: 1.8g