Instructions: 1. Shell and devein shrimp; dice in 1/2-inch sections. Dice ham and bean curd in 1/2-inch cubes. Place in a saucepan.

2. Pour stock over. Bring to a boil; then simmer, uncovered, until shrimp turn bright pink.

3. Serve hot, in a deep bowl, garnished with Chinese parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.