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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