Title: Bean Curd Casserole
Categories: Vegetable
Yield: 4 Servings
4 Shiitake mushrooms; dried
1 pk (10-oz) bean curd or tofu
4 oz Shrimp; shelled & deveined
1 ts Sherry
1 ts Cornstarch (optional; save 1
-gr. carb)
5 c Chicken stock
1/2 c Cooked chicken breast;
-sliced
Salt
From: “sharon@sols.com”
Date: Thu, 25 Apr 1996 18:58:13 -0600
Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems,
and cut into quarters. Cut tofu into 1/2 inch squares.
Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl
with sherry and cornstarch. Set aside.
Pour stock into casserol dish (large pot). Add mushrooms, tofu, and bamboo
shoots. Bring to boil. *Simmer* 30 minutes
Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season
with salt to taste.
Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
Carbohydrate; 43mg Cholesterol; 1012mg Sodium
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