1. Shell and blanch ginkgo nuts. Peel and cube winter melon. Cut each bean curd cake in 4 parts.
2. Heat oil. Add ginkgo nuts, melon and bean curd and stir-fry gently 3 minutes (or else shake or tilt the pan to avoid breaking the bean curd).
3. Mash red cheese and add, along with water. Bring to a boil; then simmer, covered, 1 hour, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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