Oily Mushrooms In Doufu

Ingredients:

5 oz. Bean curd.

2 cabbage hearts.

2 oz. mushrooms soaked in oil (sold bottled in stores)

1 oz. Vegetable oil.

1/2 oz.

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Ham, sliced.

1/2 lb. Broth.

1 tsp. Rice wine or sherry.

Salt to taste.

2 tbsp. Cornstarch dissolved in water.

To Prepare:

1. Cut bean curd in thin long strips and parboil. Drain and set aside. Slice the mushrooms. Cut the cabbage hearts into 1/2 inch squares.

2. Heat oil in a pan, stir-fry the cabbage hearts. Add broth, bean curd strips, sliced ham, the oil from the mushrooms, wine and salt, and cook for five minutes. Add cornstarch and serve.

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