6 oz. bean curd
1 tsp. cornstarch dissolved in 1/3 cup water
2 cups vegetable oil
1 tbsp. shrimp roe
7-8 pieces steeped edible fungus
2 scallions, cut into 1 inch sections
2 tsp. soy sauce
Salt to taste
1/3 cup clear broth
1. Dice bean curd, parboil and drain. Mix the bean curd with dissolved cornstarch and fry in hot oil until the bean curd turns yellow, then drain.
2. Heat 2 tbsp. oil over a high flame, put in shrimp roe, edible fungus, scallion and stir-fry. Add soy sauce, salt, broth and bean curd and finally stir in the dissolved cornstarch.