Bean Curd Casserole

* Exported from MasterCook Mac *

Bean Curd Casserole

Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Seafood Tofu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 shiitake mushrooms -- dried
1 package 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
1/2 cup cooked chicken breast -- sliced
salt

Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and
cut into quarters. Cut tofu into 1/2 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 casserole 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.

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

Suggested Wine: Fume blac or rice wine.

NOTES : May be prepared in advance. May be frozen [note- alters tofu
texture]. Reheat before serving when made in advance.