Total Calories: 162
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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