1 lb. bean curd
1/2 cup vegetable oil 1/2 cup clear broth.
3 tbsp. Each minced scallion and ginger.
2 tbsp. Soy sauce Salt to taste.
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1 oz. Chili sauce.
1. Cut bean curd into rectangular pieces.
2. Heat oil over a high flame and fry bean curd pieces until they are yellow on both sides. Add broth, minced scallion and ginger, soy sauce, salt and sugar and stew for a while. Transfer to a dish and serve with chili sauce.
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