1. Cut bean curd cakes in thin slices or 1-inch cubes.
2. Bring stock to a boil. Add bean curd and simmer, covered, only to
heat through. Season with salt.
VARIATIONS: Add with bean curd any of the following vegetables:
BAMBOO SHOOTS: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.
BEAN SPROUTS: 1/2 cup. Simmer, covered, 2 minutes.
CHINESE CABBAGE: 1 Cup, cut in 1-inch Sections. Simmer, uncovered, 3
minutes.
MUSHROOMS, FRESH: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.
MUSHROOMS: 8 dried black (soaked), sliced. Simmer, covered, 10 to 15
minutes.
MUSTARD CABBAGE: 1 Cup, cut in 1-inch SectionS. Simmer, uncovered, 3 to
SPINACH: 1 Cup, cut in 1-inch sections. Simmer, uncovered, 1 to 2
minutes.
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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