Deep-fried bean curd w/dried shrimp sauc
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dried shrimp |
| 4 | Cakes deep-fried bean curd | |
| 1 | Scallion stalk | |
| 1 | cup | Stock |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
1. Soak dried shrimp.
2. Deep-fry bean curd as in "Basic Deep-Fried Bean Curd". Mince scallion.
Combine stock, sherry, salt and soy sauce.
3. Heat oil. Add scallion and soaked shrimp; stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes.
4. Add deep-fried bean curd cubes; stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced; stir-fry as in step 3. Then add plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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