|4||Shiitake mushrooms; dried|
|1 pack||(10-oz) bean curd or tofu|
|4 ounces||Shrimp; shelled & deveined|
|1 teaspoon||Cornstarch (optional; save 1 gr. carb)|
|5 cups||Chicken stock|
|½ cup||Cooked chicken breast; sliced|
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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