*  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.]