6 oz. bean curd
1 cup vegetable oil.
1 oz. Shredded pork.
1 oz. Shredded carrot.
7 or 8 pieces edible fungus soaked and shredded.
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1/2 cup broth.
Salt to taste.
3 oz. Chopped scallion.
1. Cut bean curd into triangles about 1 cm. Thick.
Heat 4 tbsp. Of oil over a high flame and stir-fry the bean curd until it turns yellow.
2. Heat 4 tbsp. Of oil over a high flame. Add shredded pork and carrot and saute. Add fungus, bean curd, broth, soy sauce and salt and simmer until the sauce becomes thick. Add the remaining oil and saute chopped scallion. Simmer until excess liquid evaporates.