1. Cut bean curd cakes in thin slices or 1-inch cubes.

2. Bring stock to a boil. Add bean curd and simmer, covered, only to heat through. Season with salt.

Bamboo Shoots: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.

Bean Sprouts: 1/2 cup. Simmer, covered, 2 minutes.

Chinese Cabbage: 1 Cup, cut in 1-inch Sections. Simmer, uncovered, 3 minutes.

Mushrooms, Fresh: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.

Mushrooms: 8 dried black (soaked), sliced. Simmer, covered, 10 to 15 minutes.

Mustard Cabbage: 1 Cup, cut in 1-inch SectionS. Simmer, uncovered, 3 to 5 minutes.

Spinach: 1 Cup, cut in 1-inch sections. Simmer, uncovered, 1 to 2 minutes.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.