1 lb. bean curd
4 tbsp. cooking oil
A pinch of finely chopped scallion and ginger 10 dried shrimp soaked in hot water 1 tbsp. sherry
1 oz. sliced cooked or canned bamboo shoots
3 dried mushrooms soaked in hot water and sliced
1 oz. young Chinese cabbage 1/2 cup broth
1 tbsp. soy sauce A pinch of sugar
1 tbsp. cornstarch mixed with water Salt to taste To Prepare:
1. Slice the bean curd. Parboil it and drain off the water.
2. Heat oil over a high flame. Stir-fry the scallion and ginger for a few seconds, then add all the remaining ingredients except cornstarch. Simmer until the bean curd becomes honeycomb-like, about 15 minutes. Add cornstarch and stir. Transfer to a plate and serve.