Recipe for Stuffed Bean Curd With Peas And Mushrooms


4 sq. fresh hard beancurd
1/2 lb ground pork, unseasoned
4 dried nami black mushrooms
1/2 cup fresh shelled peas
2 teaspoon thin soy sauce
1 tablespoon dry sherry
1 clove garlic, minced
1 green onion, minced
1/4 teaspoon fresh ginger juice
1/4 teaspoon sesame oil
1 cornstarch
3 cup frying oil
4 cup chicken broth
1 salt and pepper to taste
1 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.

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