STUFFED BEAN CURD WITH PEAS & MUSHROOMS

      Title: STUFFED BEAN CURD WITH PEAS & MUSHROOMS
  Categories: Chinese, Meats
       Yield: 4 Servings
  
       4    Sq. fresh hard beancurd
     1/2 lb Ground pork, unseasoned
       4    Dried Nami black mushrooms
     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
  
   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.
[ add our full cookbook to your website ] [ Search The Cookbook ]