Stuffed Bean Curd With Peas

* Exported from MasterCook *

STUFFED BEAN CURD WITH PEAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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