Recipe - Hard Immortal Food

2 cup Ginkgo nuts
2 cup Winter melon
12 Cakes bean curd
4 tablespoon Oil
2 tablespoon Chinese red cheese
2 cup Water

1. Shell and blanch ginkgo nuts. Peel and cube winter melon. Cut each bean
curd cake in 4 parts.

2. Heat oil. Add ginkgo nuts, melon and bean curd and stirfry gently 3
minutes (or else shake or tilt the pan to avoid breaking the bean curd).

3. Mash red cheese and add, along with water. Bring to a boil; then simmer,
covered, 1 hour, and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.