Category: Vegetables

2 tbsp Dried shrimp

4 Cakes deep-fried bean curd

1 Scallion stalk

1 cup Stock

2 tbsp Sherry

1/2 tsp Salt

2 tsp Soy sauce

2 tbsp Oil

1 tsp Cornstarch

1 tbsp Water

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.