1/2 lb. bean curd 1/2 cup vegetable oil
5 oz. cooked pork
2 tbsp. sugar
4 tbsp. sherry
2 tbsp. soy sauce
2 cups clear broth
Salt to taste
3 oz. chopped cabbage
1 tbsp. dissolved cornstarch
1. Cut bean curd into rectangular pieces and fry in oil over a high flame until yellow on both sides.
2. Cut the pork into rectangular pieces.
3. Heat oil over a low flame and add sugar. When it becomes yellow, add pork, onion, sherry, and soy sauce and saute. Add bean curd, broth and salt. Bring to a boil then reduce to a low flame and stew for ten minutes. Again increase to high heat and simmer briskly, then add cabbage and stir. Add in cornstarch and serve when the sauce thickens.