Recipe - Stuffed Bean Curd

2 tablespoon Dried shrimp
4 One half teaspoon Sherry or water
2 ounce Fish fillet
2 ounce Pork
1 One half teaspoon Salt
1 ds Pepper
1 One half tablespoon Water
4 Pieces tofu
4 tablespoon Soy sauce, light
1 cup Chicken stock
1 tablespoon Cornstarch, dissolved in 1
T. water

1. Put shrimp with 1 One half t. sherry or water in a bowl. Place on rack in
pot or in steamer. Cover and steam over boiling water 10 minutes. 2.
Finely mince shrimp, fish filler, and pork. Add One half t. of salt, 1 One half t.
sherry (or water), pepper, and water. Stir thoroughly. Set aside. 3. Cut
each piece of tofu in 2 triangles. Carefully make an insert on the cut
side. Stuff meat mixture into hole. 4. Heat oil in wok. Brown tofu in oil.
5. Pour soy sauce, 1 One half t. sherry, stock and 1 t. salt onto todu. Cook 5
minutes. Thicken with dissolved cornstarch.
NOTES : May be prepared in advance through step 4, or frozen after step 5.
For VLC, substitute water for sherry in all cases and omit
cornstarch, thinckening if desired. [Nutirtional values are
incorrect due to ingredient listing.]