STUFFED BEAN CURD

Stuffed Bean Curd image

Provided by Kim Ong

Categories Chinese

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 18

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8 pieces square bean curd (The one with a hard outer skin)
oil
200 g finely minced pork
1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced
1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine
1 1/2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 dash white pepper
1 tablespoon sweet onion, chopped
1 tablespoon cornflour
1/2 cup sweet onion, sliced
1 1/2 cups stock
3 tablespoons soy sauce
1 teaspoon msg or 1 teaspoon sugar
1/2 tablespoon cornflour
1 1/2 tablespoons water, mix with corn flour
coriander leaves, chopped

Steps:

For the filling -------------------.
Add 1 to the minced pork and mix until completely blended and smooth.
Add in the mushrooms, sweet onions and corn flour and mix well.
For the beancurds --------------.
Pat beancurd dry.
Heat oil in pan.
Place in the beancurds for deep-frying.
Remove and drain when skin turns golden.
Allow beancurd to cool slightly.
Laterally cut the beancurd to make a slit on the side about more than half its length.
(Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
Heat 1 tbsp oil in a big saucepan.
Stir-fry the sweet onion slices until fragrant.
Add 2 and the beancurds.
Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
Add mixture 3 to thicken the gravy.
Stir well.
Add the corriander leaves.
Stir for a while then remove to serve.