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Bean Curd Casserole

4 Shiitake mushrooms; dried
1 pk (10-oz) bean curd or tofu
4 oz Shrimp; shelled & deveined
1 ts Sherry
1 ts Cornstarch (optional; save 1 gr. carb)
5 c Chicken stock
1/2 c Cooked chicken breast; sliced

Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and cut into quarters. Cut tofu into 1/2 inch squares.

Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl with sherry and cornstarch. Set aside.

Pour stock into casserol dish (large pot). Add mushrooms, tofu, and bamboo shoots. Bring to boil. *Simmer* 30 minutes

Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season with salt to taste.

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