Fish Stuffed Bean Curd
|Bean curd/Tofu||1 3⁄8 Ounce (1 Package, About 1 Pound And 6 Ounce)|
|Fish||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Iceberg lettuce head||1⁄4 , cut in 2-inch squares|
|Frozen peas||1⁄4 Cup (4 tbs), thawed|
|Mushrooms||4 Ounce, drained (1 Can)|
|Chicken broth||1 Cup (16 tbs), canned|
|Oyster sauce||2 Tablespoon|
Cut bean curd squares in half diagonally to make 8 triangles.
If you use tofu, cut the block crosswise in 4 equal slices, then cut each slice in half diagonally.
Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water.
If you use tofu, change paper towels several times until they no longer soak up any moisture.
On widest side of each triangle, cut a pocket to within 1/2 inch of edges.
Gently stuff each pocket with about 1/4 teaspoons fish filling.
In a wok or deep pan, pour oil to a depth of about 1/2 inches and heat to 350° on a deep-frying thermometer.
Add several bean curd triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minutes).
Remove from oil and drain on paper towels.
Cool, cover, and chill, if made ahead.
In a wide frying pan or Chinese clay pot (1 quart or larger) that can be used on top of range, heat 1 tablespoon salad oil over medium-high heat.
Add garlic and cook, stirring, just until it begins to brown.
Add lettuce, then stir and cook just until lettuce begins to wilt (about 1 minute).
Stir in peas and mushrooms; top with stuffed bean curd.
Pour broth over bean curd, cover, and simmer over low heat for 8 minutes (15 minutes if chilled).
Stir together cornstarch, soy, and water.
Push bean curd away from one side of pan and stir soy mixture into broth; cook, stirring carefully so as not to break bean curd, until sauce bubbles and thickens.