5 oz. bean curd
2 cabbage hearts
2 oz. mushrooms soaked in oil (sold bottled in stores)
1 oz. vegetable oil
1/2 oz. ham, sliced
1/2 lb. broth
1 tsp. rice wine or sherry
Salt to taste
2 tbsp. cornstarch dissolved in water
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.