Poached shrimp w/ham and bean curd
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| ½ | cup | Smoked ham |
| 4 | Cakes bean curd | |
| 3 | cups | Stock |
| 3 | Sprigs Chinese parsley; more or less | |
Directions
1. Shell and devein shrimp; dice in ½-inch sections. Dice ham and bean curd in ½-inch cubes. Place in a saucepan.
2. Pour stock over. Bring to a boil; then simmer, uncovered, until shrimp turn bright pink.
3. Serve hot, in a deep bowl, garnished with Chinese parsley.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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