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Stuffed Bean Curd Cantonese Style Recipe
|Tapioca starch||1⁄2 Tablespoon|
|Scallion stalks||1 , chopped|
|Peanut oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Dark soy sauce||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Tapioca starch||1 Tablespoon, dissolved|
|Cold water||1 Tablespoon|
|Scallion stalks||2 , shredded|
Serving size: Complete recipe
Calories 752 Calories from Fat 660
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1782.8 mg74.3%
Total Carbohydrates 22 g7.2%
Dietary Fiber 1.2 g4.9%
Sugars 3.2 g
Protein 2 g4.2%
Vitamin A 9% Vitamin C 14.1%
Calcium 3.8% Iron 4%
*Based on a 2000 Calorie diet
Then cut each piece diagonally into 4 triangular pieces.
Soak the dried shrimps in hot water for 20 to 30 minutes and chop them fine.
Marinate the ground pork with the soy sauce, wine, salt, and tapioca starch for at least 15 minutes; mix in the chopped dried shrimps and chopped scallion.
Cut a slit on the long side of each bean curd triangle.
Take out some bean curd and stuff the opening carefully with the meat mixture.
Heat the oil in a wok.
Arrange the bean curd, meat side down, in the wok and fry for 2 minutes until brown.
Add 1 cup chicken broth, cover and simmer for 3 to 4 minutes.
Dish the bean curd out carefully onto a plate and arrange them attractively lying down.
Add dark soy sauce and oyster sauce to the liquid in the wok.
Bring to a boil and thicken with tapioca starch mixture.
Pour this sauce on top of the bean curd and garnish with shredded scallion.