Slivered bean curd and shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bean curd cakes | |
| ¼ | cup | Dried shrimp |
| 1 | Cucumber | |
| 1 | tablespoon | Vinegar |
| 2 | tablespoons | Peanut oil |
| 3 | drops | Sesame oil; more or less |
| ½ | teaspoon | Salt |
Directions
1. Press bean curd (see "HOW-TO SECTION") and sliver. Soak dried shrimp.
2. Peel cucumber and cut in half lengthwise. Scoop out and discard seeds, then sliver. Place in bowl with bean curd and shrimp.
3. Combine vinegar, peanut oil, sesame oil and salt and pour over slivered ingredients. Refrigerate, covered, 30 minutes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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