Stuffed Bean Curd Recipe
Ingredients
6 cakes bean curd
2 tbsp (30 ml) oil
1 thin slice fresh ginger, finely chopped
1 clove garlic, crushed
2 stalks celery, or 6 leaves cabbage or other seasonal green vegetable, cut into
1 1/2 inch (4 cm) diamonds
3/4 cup (185 ml) chicken stock
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) sherry
1 1/2 tbsp (20 ml) cornstarch blended with 3 tbsp (45 ml) water
Filling
1/2 lb (225 g) tempeh, grated
6 green onions, minced
2 water chestnuts, minced
2 tsp (10 ml) soy sauce
1 tbsp (15 ml) sherry
1 egg yolk
Directions
1 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.
2 About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown. Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
3 Reduce heat, cover and continue cooking for 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer.
2 About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown. Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
3 Reduce heat, cover and continue cooking for 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
