b) Salt (1 teaspoon), soy sauce (1 teaspoon), sugar, sesame oil, minced ginger.

2) Heat up wok. Add ingredients in 1), spices in b) and stir-fry.

3) Soften bean surd sheets in hot water. Spread out sheets on table top and

add ingredients from 2) and spices from a).

4) Roll up bean curd sheets and steam for 3 minutes.

5) Let cool and cut into pieces before serving.

* Vegetarian chicken is often served in Shanghainese cuisine as appetizers.