Stuffed Bean Curd Recipe
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Ingredients:
6
2 tbsp/ 30 ml
1
1 clove
2 stalks
3/4 cup/ 185 ml
3 tbsp/ 45 ml
1 tbsp/ 15 ml
1 1/2 tbsp/ 20 ml
3 tbsp/ 45 ml
Filing:
1/2 lb/ 225 g
6 green
2
2 tsp/ 10 ml
1 tbsp/ 15 ml
1
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cakes bean curd
oil
thin slice fresh ginger, finely chopped
garlic, crushed
celery, cut into 1 1/2 inch / 4 cm diamonds
chicken stock
soy sauce
sherry
cornstarch
water
tempeh, grated
green onions, minced
water chestnuts, minced
soy sauce
sherry
egg yolk
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Method:
-
Cut bean curd
cakes in half. Make a pocket in each half to
contain filling, taking care not to break bean
curd. In a bowl, combine filling ingredients.
Stuff bean curd carefully with this mixture.
Place bean curd in a shallow heatproof dish and
steam for about 25 minutes.
-
About 5 minutes
before the steaming is completed, heat oil in a
wok. Add ginger and garlic. Stir-fry 1 minutes
until golden brown. Discard ginger and garlic.
Increase heat, add celery and stir-fry for 1
minute. Add chicken stock, soy sauce and sherry.
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Reduce heat, cover
and continue cooking for 1 1/2 minutes. Add
cornstarch blended with water into vegetables.
Cook 30 seconds until thickened. Remove dish
with bean curd from the steamer. Serve with
vegetable sauce and rice.
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Serves 4
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