Fried Bean Cake Stuffed With Pork
|Lean ground pork||1 Pound (Fresh)|
|Water chestnuts||4 , chopped|
|Green onions||2 , chopped|
|Soy sauce||1 Tablespoon|
|Egg||1 , slightly beaten|
|Fried bean cakes||4 Dozen|
|Canned chicken broth||14 Ounce (Regular Strength, 1 Can)|
Mix together the pork, water chestnuts, onions, 1 tablespoon soy sauce, and egg.
Carefully make a small slit in each fried bean cake and stuff with 1 teaspoon pork.
Place cakes in a shallow heatproof serving dish.
Cover and put on a rack in a larger pan with 1 inch boiling water in it.
Cover the large pan, and steam about 20 minutes.
To make gravy, heat together the broth and 2 teaspoons soy sauce.
Mix the cornstarch and water, and stir into the broth; cook, stirring, until slightly thickened.
Pour over the steamed cakes.