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Iced Bean Curd (from Yuan Mei)

Salads, Pickles, and Other Cold Foods

Iced Bean Curd (from Yuan Mei)
3 defrosted and blanched bean curd cakes
1 Tablespoon corn oil
6 black mushrooms, soaked for half an hour in warm water, stems removed, and diced into quarter-inch pieces
1/2 half cup fresh bamboo shoots, boiled for twenty minutes, then diced into quarter-inch pieces
1/2 cup mixed diced carrots and water chestnuts, diced as above
1 Tablespoon mushroom soy sauce
3 cups strained stock made with at least half cup each of shrimp shells, chicken bones, and pork bones
1 teaspoon sesame oil
1. Squeeze out as much water as you can from the bean curd and dice it into one-inch pieces.
2. Heat the oil, then fry the bean curd and the mushrooms for three minutes stirring constantly, then add the vegetables and the soy sauce and stir thoroughly before adding the stock.
3. Bring to just below the boil, then reduce the heat and simmer uncovered on low heat for forty minutes. Be sure to stir it during the last half of the cooking time so that it does not burn or stick to the pan.
4. Add sesame oil, then serve.

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