*  Exported from  MasterCook Mac  *
 
                            Bean Curd Casserole
 
 Recipe By     : adapted from Madame Wong’s Long-Life Chinese Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Poultry
                 Seafood                          Tofu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    shiitake mushrooms -- dried
    1      package       10-oz. bean curd or tofu
    4      ounces        shrimp -- shelled & deveined
    1      teaspoon      sherry
    1      teaspoon      cornstarch (optional, save 1 gr. carb)
    5      cups          chicken stock
      1/2  cup           cooked chicken breast  -- sliced
                         salt
 
 Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and
 cut into quarters.  Cut tofu into 1/2 inch squares.
 
 Cut shrimp in half lengthwise, and each half into 4 pieces.  Mix in bowl with
 sherry and cornstarch.  Set aside.
 
 Pour stock into casserole dish (large pot).  Add mushrooms, tofu, and bamboo
 shoots.  Bring to boil.  *Simmer* 30 minutes
 
 Add shrimp and chicken.  As soon as shrimp turn pink, turn off heat.  Season
 with salt to taste.
 
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 Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
 Carbohydrate; 43mg Cholesterol; 1012mg Sodium
 
 Suggested Wine: Fume blac or rice wine.
 
 NOTES : May be prepared in advance.  May be frozen [note- alters tofu
 texture].  Reheat before serving when made in advance.