*  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.

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