Title: Stuffed Bean Curd with Peas
Categories: Vegetable
Yield: 4 Servings
| 4 | | Sq fresh hard beancurd |
| 1/2 | lb | Ground pork, unseasoned |
| 1/2 | c | Fresh shelled peas |
| 2 | ts | Thin soy sauce |
| 1 | tb | Dry sherry |
| 1 | | Clove garlic, minced |
| 1 | | Green onion, minced |
| 1/4 | ts | Fresh ginger juice |
| 1/4 | ts | Sesame oil |
| | | Cornstarch |
| 3 | c | Frying oil |
| 4 | c | Chicken broth |
| | | Salt and pepper to taste |
| | | Cornstarch paste |
Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and
sesame oil. Cover and set aside. Slowly heat deep-frying oil in wok; oil
is hot enough when vigorous bubbles come up around a bamboo chopstick stood
vertically in oil. Deep-fry beancurd squares until brown; drain. Cut
beancurd squares in half diagonally. Use paring knife and spoon to make
hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat
mixture; dredge meat face with cornstarch. Deep-fry each piece until face
is brown and crusty; drain. Combine chicken broth, stuffed deep-fried
beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover,
reduce heat, and simmer for 10 minutes. Uncover, return to boil, and
thicken soup slightly with cornstarch paste. Add salt and pepper to taste.
Serve. Serves 4