Feed Me That logoWhere dinner gets done
previousnext


Title: Stuffed Bean Curd with Peas and Mushrooms
Categories: Chinese Meat
Yield: 4 Servings

4 Sq. fresh hard beancurd
1/2lbGround pork, unseasoned
4 Dried Nami black mushrooms
1/2cFresh shelled peas
2tsThin soy sauce
1tbDry sherry
1 Clove garlic, minced
1 Green onion, minced
1/4tsFresh ginger juice
1/4tsSesame oil
  Cornstarch
3cFrying oil
4cChicken broth
  Salt and pepper to taste
  Cornstarch paste

Wash and soak mushrooms in warm water for 30 minutes. 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.

previousnext