2 block beancurd, cut into ½ inch thick rectangular pieces
2 tomatoes, dipped in boiling water, peeled and cut into 8 pieces
1 scallion, chopped
1 clove garlic, minced
1 tbsp dried shrimps, soaked in 3 tbsp boiling water, drained and sprinkled with 1 tsp sherry
A pinch of MSG (optional)
1 tsp salt
1 tsp cornstarch, dissolved in 1 tbsp water
2 tbsp cooked green soybeans or green peas
5 tbsp vegetable oil
heat 4 tbsp oil in a hot wok or pan and add salt. Fry the tomatoes until they break and soften. Add the beancurd, garlic and shrimps. Simmer 5 minutes over low heat. Add the scallion, MSG and dissolved cornstarch.
Pour 1 tbsp oil over the mixture in a circular motion.