6 oz. bean curd
2 tbsp. cooking oil
2 oz. minced pork 1 tsp. sherry
1 cup broth
6 pieces of dried fungus soaked in hot water, then cut into small pieces 1 tbsp. soy sauce
A pinch minced scallion and ginger
1 tsp. cornstarch mixed with water Salt to taste To Prepare:
1. Cut the bean curd into 1.5 cm. cubes. Scald and drain off the water.
2. Heat the cooking oil over a high heat. Stir-fry the minced pork for a minute, then add sherry, broth, bean curd, fungus, salt and soy sauce. Simmer till the mixture thickens. Add the scallion, ginger and cornstarch. Bring to a boil again and serve.