Recipe - Deep-Fried Bean Curd Wdried Shrimp Sauc

2 tablespoon Dried shrimp
4 Cakes deepfried bean curd
1 Scallion stalk
1 cup Stock
2 tablespoon Sherry
One half teaspoon Salt
2 teaspoon Soy sauce
2 tablespoon Oil
1 teaspoon Cornstarch
1 tablespoon Water

1. Soak dried shrimp.

2. Deepfry bean curd as in "Basic DeepFried Bean Curd". Mince scallion.
Combine stock, sherry, salt and soy sauce.

3. Heat oil. Add scallion and soaked shrimp; stirfry a few times. Add
stock mixture and heat quickly. Then simmer, covered, 5 minutes.

4. Add deepfried 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; stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.