BEAN CURD FOR ALL SEASONS

Ingredients:

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

To Prepare:

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.


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