Stuffed Bean Curd with Peas and Mushrooms

60 minutes Prep: 50 minutes Cook: 10 minutes

2250 calories per serving view nutrition facts

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4	each	bean curd	squares, fresh, hard'
1/2	pound	pork	unseasoned
4	each	mushrooms, black trumpet	nami, dried
1/2	cup	green peas	fresh, shelled
2	teaspoons	soy sauce	thin
1	tablespoon	sherry	dry
1	clove	garlic	minced
1	each	scallions, spring or green onions	minced
1/4	teaspoon	ginger juice	fresh
1/4	teaspoon	sesame oil
1	x	cornstarch
3	cups	vegetable oil	for frying
4	cups	chicken broth
1	x	salt and black pepper	to taste
1	x	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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Serving Size 481g

Amount per Serving

Calories 2250 76% of calories from fat