6 oz. bean curd
1 cup cooking oil
2 oz. minced carrot
2 oz. minced pork
1 tsp. sherry lA cup broth 1 tbsp. peas
6 dried mushrooms soaked in hot water, then cut into cubes A pinch of minced scallion and ginger
1 tbsp. cornstarch mixed with water Salt to taste
1. Cut the bean curd into cubes and parboil.
2. Heat oil until it smokes. Stir-fry the minced carrot over a low flame for three minutes. Brown the pork, then add the sherry, broth, peas, mushrooms, scallion, ginger, salt and bean curd. Bring to a boil, put in cornstarch. When it boils again, transfer onto a plate and serve.