Chinese Recipe : Beancurd and Mung bean Thread Soup

Ingredients:

1 firm beancurd
1 ½ oz. mung bean thread
2 tbsps shredded preserved Sichuan vegetable
5 oz. pork
5 oz. dried shrimps
2 slices ginger
5 cups water

Marinade:
1 tsp light soy sauce
1 tsp oil
1/4 tsp sugar
1/2 tsp cornstarch
1/2 tbsp water

Sauce:
1/2 tsp salt

Directions:

1. Wash and put beancurd into the refrigerator to chill for 3 hours. Take out and defrost. Press beancurd to remove water. Cut into serving pieces.

2. Soak mung bean thread until soft and section. Wash dried shrimps.

3. Shred pork and mix with marinade.

4. Stir fry ginger with ½ tbsp of oil. Pour in water and bring to the boil. Add beancurd and bring to the boil again. Put in pork, dried shrimps, preserved Sichuan vegetable and then mung bean thread. Season with salt. Serve hot.