Stuffed bean curd with peas
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Stuffed bean curd with peas
  Vegetables    Peas    Beans  
Last updated 6/12/2012 12:44:35 AM. Recipe ID 4067. Report a problem with this recipe.
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      Title: Stuffed bean curd with peas
 Categories: Vegetables
      Yield: 4 Servings
 
      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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Recipe ID 4067 (Apr 03, 2005)

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