Instructions: 1. Soak dried shrimp.

2. Deep-fry bean curd as in "Basic Deep-Fried Bean Curd". Mince scallion.

Combine stock, sherry, salt and soy sauce.

3. Heat oil. Add scallion and soaked shrimp; stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes.

4. Add deep-fried bean curd cubes; stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.

VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced; stir-fry as in step 3. Then add plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes.

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