Pork Stuffed Steamed Bean Curd
|Beancurd||1 Pound (500 Gram)|
|Minced lean pork||3 1⁄2 Ounce (100 Gram)|
|Dried black mushrooms||3 , soaked and finely chopped|
|Chicken stock powder||2 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)|
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.