bean curd casserole

Categories
Vegetable
Yield
4 Servings
MeasureIngredient
Shiitake mushrooms; dried
1 pack (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
½ cup Cooked chicken breast; sliced
  Salt

From: "sharon@..." <sharon@...> Date: Thu, 25 Apr 1996 18:58:13 -0600 Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and cut into quarters. Cut tofu into ½ 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 casserol 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.

Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g Carbohydrate; 43mg Cholesterol; 1012mg Sodium MC-RECIPE@...

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MC-RECIPE DIGEST V1 #59

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