Bean Curd with Shrimp

Name: Bean Curd with Shrimp (蝦仁豆腐)
Yield: Serves 2 to 4.
Cuisine: Chinese
Ingredients: ½ cup chicken or meat stock; 2 teaspoons cornstarch dissolved in 1 tablespoon water, then 2 teaspoons sesame oil added; 1 whole scallion, finely chopped; ½ pound medium shrimp; 2 quarter -sized slices peeled ginger, minced; 4 squares fresh bean curd; ¼ teaspoon sugar; ¼ teaspoon salt; 2 tablespoons light soy sauce; 2 tablespoons dry sherry; Sprinkling black pepper; 3 tablespoons oil

蝦仁豆腐

Preparation info

Serves
2 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

In this dish the bean-curd cubes are extremely soft and smooth while the shrimp, not having been coated, are tender but slightly crisp. There is a creamy sauce. The dash of pepper gives the essentially light dish just a touch of zest.

Ingredients

4 squares fresh bean curd
½ pound medium shrimp
2 quarter -sized

Asia
China
Side dish

Method

Cut the bean curd into ½-inch cubes; cover cubes with hot water and soak for 10 to 15 minutes, and drain just before using.

Shell and devein the shrimp, rinse, and drain them. Cut them crosswise into ½-inch