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. 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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