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Frozen Bean Curd with Mushrooms

Vegetables, also Vegetarian Foods

Frozen Bean Curd with Mushrooms
3 small bok cai, each leaf’s length cut in half
½ pound bean curd, frozen overnight, then cut in small rectangles
2 Tablespoons thin soy sauce
10 dried Chinese black mushrooms, soaked until soft, stems discarded, each cap cut in four
10 fish balls, each cut in half or smaller
1 Tablespoons granulated sugar
3 cups fish broth
3 Tablespoons each, sesame and vegetable oils

1. Put bok cai in the bottom of a heat-proof casserole.
2, Put bean curd pieces on top of them, then the soaked mushroom pieces. Now pour the soy sauce over this, add the drained mushroom pieces, and those of the fish balls.
3. Next, mix the sugar, broth, and both oils and pour this over everything, and bring it to the boil. reduce the heat and simmer for twenty minutes, then serve.

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