6 oz. Bean curd.
1 tbsp. Flour.
2 egg whites.
1 vegetable oil.
1 tbsp. Sherry.
1/2 cup broth.
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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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