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Cabbage and Fermented Bean Curd

Vegetables, also Vegetarian Foods

Cabbage and Fermented Bean Curd
3 Tablespoons vegetable oil
1 Tablespoon granulated sugar
3 slices fresh ginger, slivered
3 garlic cloves, peeled and minced
12 dried shrimp, soaked until soft, then chopped fine
2 cubes fermented red bean curd, mashed
1 Tablespoon soy bean paste
5 Chinese black mushrooms, soaked until soft in half cup of hot water, their stems discarded, caps thinly sliced
½ head shredded Beijing cabbage, shredded
1 ounce bean threads, soaked until soft, then cut into one-inch pieces
3 bean curd sticks, soaked until soft, then chopped

1. Heat wok or fry pan, add the oil, then stir-fry the sugar, ginger, garlic, dried shrimps, mashed bean curd and soy bean paste for one minute before adding the mushroom pieces.
2. Stir-fry this for two minutes and then add the mushroom water, shredded cabbage, bean threads, and the bean curd pieces. Stir-fry this for two more minutes, then serve.

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