Stuffed Bean Curd With Peas & Mushrooms Recipe
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Stuffed Bean Curd With Peas & Mushrooms
4 Sq. fresh hard beancurd
1/2 lb Ground pork, unseasoned
4 Dried Nami black mushrooms
1/2 cup Fresh shelled peas
2 tsp Thin soy sauce
1 tbsp Dry sherry
1 Clove garlic, minced
1 Green onion, minced
1/4 tsp Fresh ginger juice
1/4 tsp Sesame oil
Cornstarch
3 cup Frying oil
4 cup Chicken 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. |
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