*  Exported from  MasterCook Mac  *
 
                             Stuffed Bean Curd
 
 Recipe By     : adapted from Madam Wong’s Long-Life Chinese Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   dried shrimp
    4 1/2  teaspoons     sherry or water
    2      ounces        fish fillet
    2      ounces        pork
    1 1/2  teaspoons     salt
           dash          pepper
    1 1/2  tablespoons   water
    4      pieces        tofu
    4      tablespoons   soy sauce, light
    1      cup           chicken stock
    1      tablespoon    cornstarch, dissolved in 1 T. water
 
 1.  Put shrimp with 1 1/2 t. sherry or water in a bowl.  Place on rack in pot
 or in steamer.  Cover and steam over boiling water 10 minutes.
 
 2.  Finely mince shrimp, fish filler, and pork.  Add 1/2 t. of salt, 1 1/2 t.
 sherry (or water), pepper, and water.  Stir thoroughly.  Set aside.
 
 3.  Cut each piece of tofu in 2 triangles.  Carefully make an insert on the
 cut side.  Stuff meat mixture into hole.
 
 4.  Heat oil in wok.  Brown tofu in oil.
 
 5.  Pour soy sauce, 1 1/2 t. sherry, stock and 1 t. salt onto todu.  Cook 5
 minutes.  Thicken with dissolved cornstarch.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 1089 Calories; 66g Fat (51% calories from fat); 119g Protein; 23g
 Carbohydrate; 54mg Cholesterol; 4111mg Sodium
 
 NOTES : May be prepared in advance through step 4, or frozen after step 5.
 For VLC, substitute water for sherry in all cases and omit cornstarch,
 thinckening if desired.  [Nutirtional values are incorrect due to ingredient
 listing.]