5 oz. bean curd 1/2 oz. cooking oil
2 cups clear broth 1 tsp. sherry
1 tsp. each minced scallion and ginger
10 dried day lilies soaked in hot water, and then cut up.
1 oz. spinach or other greens Salt to taste
1. Cut the bean curd into rectangular slices.
Heat oil over a high flame until it smokes. Fry the bean curd on one side until deep brown. Add the broth, salt, sherry, scallion, ginger and day lilies. Cook over a low flame for five minutes, then add the vegetable leaves. Bring to a boil and serve.