Stuffed bean curd with peas & mushrooms
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Stuffed bean curd with peas & mushrooms
  Peas    Mushrooms    Chinese    Beans  
Last updated 6/12/2012 1:25:15 AM. Recipe ID 59125. Report a problem with this recipe.
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      Title: Stuffed bean curd with peas & mushrooms
 Categories: Chinese, Meats
      Yield: 4 Servings
 
      4    Sq. fresh hard beancurd
    1/2 lb Ground pork, unseasoned
      4    Dried Nami black mushrooms
    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
 
  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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Recipe ID 59125 (Apr 03, 2005)

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