Title: Deep-Fried Bean Curd W/dried Shrimp Sauc
Categories: Vegetable
Yield: 4 Servings

2 tb Dried shrimp
4 Cakes deep-fried bean curd
1 Scallion stalk
1 c Stock
2 tb Sherry
1/2 ts Salt
2 ts Soy sauce
2 tb Oil
1 ts Cornstarch
1 tb 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.