| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | tb | Dried shrimp |
| 4 | Cakes deep-fried bean curd | |
| 1 | Scallion stalk | |
| 1 | c | Stock |
| 2 | tb | Sherry |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 2 | tb | Oil |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
1. Soak dried shrimp. 2. Deep-fry bean curd as in "Basic Deep-Fried Bean Curd". Mince scallion. Combine stock, sherry, salt and soy sauce. 3. Heat oil. Add scallion and soaked shrimp; stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes. 4. 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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