Stuffed Bean Curd

* Exported from MasterCook Mac *

Stuffed Bean Curd

Recipe By : adapted from Madam Wong's Long-Life Chinese Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dried shrimp
4 1/2 teaspoons sherry or water
2 ounces fish fillet
2 ounces pork
1 1/2 teaspoons salt
dash pepper
1 1/2 tablespoons water
4 pieces tofu
4 tablespoons soy sauce, light
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 1 T. water

1. Put shrimp with 1 1/2 t. sherry or water in a bowl. Place on rack in pot
or in steamer. Cover and steam over boiling water 10 minutes.

2. Finely mince shrimp, fish filler, and pork. Add 1/2 t. of salt, 1 1/2 t.
sherry (or water), pepper, and water. Stir thoroughly. Set aside.

3. Cut each piece of tofu in 2 triangles. Carefully make an insert on the
cut side. Stuff meat mixture into hole.

4. Heat oil in wok. Brown tofu in oil.

5. Pour soy sauce, 1 1/2 t. sherry, stock and 1 t. salt onto todu. Cook 5
minutes. Thicken with dissolved cornstarch.

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Per serving: 1089 Calories; 66g Fat (51% calories from fat); 119g Protein; 23g
Carbohydrate; 54mg Cholesterol; 4111mg Sodium

NOTES : May be prepared in advance through step 4, or frozen after step 5.
For VLC, substitute water for sherry in all cases and omit cornstarch,
thinckening if desired. [Nutirtional values are incorrect due to ingredient
listing.]