Bean curd with shrimp from The Key to Chinese Cooking by Irene Kuo

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Notes about this recipe

  • PinchOfSalt on March 06, 2013

    Made this with some Maine shrimp. Very tasty, but will make some changes next time. Added the shrimp after the bean curd to avoid overcooking. (Maine shrimp are tiny and cook in a flash.) Next time, briefly stir-fry the shrimp, remove, and re-add just before thickening the sauce. Also, the light soy sauce turned the bean curd an ivory color. Could be that the bottle was old, but the dish would have been prettier if that had not happened. Likewise, next time try adding the scallion at the end, to preserve the bright green color.

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