| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Shiitake mushrooms; dried | |
| 1 | pk | (10-oz) bean curd or tofu |
| 4 | oz | Shrimp; shelled & deveined |
| 1 | ts | Sherry |
| 1 | ts | Cornstarch (optional; save 1 gr. carb) |
| 5 | c | Chicken stock |
| 1/2 | c | Cooked chicken breast; sliced |
| Salt |
INSTRUCTIONS
From: "sharon@sols.com" <sharon@sols.com> Date: Thu, 25 Apr 1996 18:58:13 -0600 Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and cut into quarters. Cut tofu into 1/2 inch squares. Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl with sherry and cornstarch. Set aside. Pour stock into casserol dish (large pot). Add mushrooms, tofu, and bamboo shoots. Bring to boil. *Simmer* 30 minutes Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season with salt to taste. Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g Carbohydrate; 43mg Cholesterol; 1012mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #59 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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