6 oz. bean curd
1 tbsp. flour
2 egg whites
1 vegetable oil
1 tbsp. sherry
1/2 cup broth
1 tbsp. sesame oil
Salt, minced scallion and ginger to taste To Prepare:
1. Slice bean curd into strips 5 cm. long, 2.5 cm. wide and 5 mm. thick. Sprinkle with salt and coat with flour and egg whites. Fry in hot oil one by one until they become yellow. 2- Add minced scallion and ginger to the hot oil and saute. Add sherry, broth, bean curd, salt and sesame oil. Simmer until the excess liquid has evaporated.
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