Yield: 1 Servings
|2 tablespoons||Dried shrimp|
|4½ teaspoon||Sherry or water|
|2 ounces||Fish fillet|
|4 \N||Pieces tofu|
|4 tablespoons||Soy sauce, light|
|1 cup||Chicken stock|
|1 tablespoon||Cornstarch, dissolved in 1 T. water|
1. Put shrimp with 1½ 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 ½ t. of salt, 1 ½ 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 ½ t. sherry, stock and 1 t. salt onto todu. Cook 5 minutes. Thicken with dissolved cornstarch.
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.]