*  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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