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Pork Stuffed Steamed Bean Curd

Chinese.wok's picture
Ingredients
  Beancurd 1 Pound (500 Gram)
  Cornflour 3 Teaspoon
  Minced lean pork 3 1⁄2 Ounce (100 Gram)
  Dried black mushrooms 3 , soaked and finely chopped
  Chicken stock powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Rice wine 1 Teaspoon
  Leafy greens 5 Ounce, blanched (Spinach, White Cabbage Or Bai /Bok Choy, 150 Gram)
  Chicken stock 1⁄2 Cup (8 tbs)
Directions

Cut the beancurd into squares of about 8 cm (3 in), 4 cm (1 1/2 in) thick.
Use a teaspoon to scoop out some of the beancurd from the centre to make a hole for the pork filling.
Combine 1 teaspoon cornflour with all other ingredients, except leafy greens and stock, mixing well.
Stuff this into the beancurd and steam over high heat for 4 minutes.
While the beancurd is steaming, cook the greens in chicken stock.
Drain, keeping the stock.
Arrange greens on a plate.
Blend remaining 2 teaspoons cornflour with water and thicken the stock.
Pour over vegetables, arrange the cooked beancurd on top and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Tofu
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
4

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