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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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