Peking-Style Fried Bean Curd

From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1 (16 ounce) package  bean curd (use three pieces)
• 1⁄2 cup flour
• 1  egg, beaten
• 1  tablespoon  chopped green onion
• 1  tablespoon  chopped gingerroot
• 1  teaspoon cooking wine or 1  teaspoon sherry wine
• 1  teaspoon salt
• 1  teaspoon  sesame oil
• 1⁄2 cup  stock

Directions

1. Cut the bean curd into 1/2 inch slices.
2. Before frying, coat with flour then dip into the egg.
3. Heat the wok then add 2 T oil.
4. Arrange the slices of bean curd evenly on the bottom of the wok.
5. Fry over medium heat for about 1 minute, or until golden brown.
6. Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
7. Pierce the bean curd with a fork to allow the liquid to seep through.
8. Turn heat to low and cook until the liquid is absorbed by the bean curd.
9. Shrimp's eggs may be added to this dish if desired.