| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 1/2 |
c |
Smoked ham |
| 4 |
|
Cakes bean curd |
| 3 |
c |
Stock |
| 3 |
|
Sprigs Chinese parsley; more or less |
INSTRUCTIONS
1. Shell and devein shrimp; dice in 1/2-inch sections. Dice ham and bean
curd in 1/2-inch cubes. Place in a saucepan.
2. Pour stock over. Bring to a boil; then simmer, uncovered, until shrimp
turn bright pink.
3. Serve hot, in a deep bowl, garnished with Chinese parsley.
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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