Stuffed Bean Curd
|Bean curd cakes||6|
|Oil||30 Milliliter (About 2 Tablespoon)|
|Thin ginger slice||1 , finely chopped (Fresh)|
|Garlic||1 Clove (5 gm), crushed|
|Celery stalks/6 leaves cabbage / other seasonal green vegetable 1 1/2 inch (4 cm) diamonds||2 , cut into 1 1/2 inch 4 centimeters diamonds|
|Chicken stock||185 Milliliter (3/4 Cup)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Cornstarch||20 Milliliter, blended with 3 tablespoons water (1 1/2 Tablespoon)|
|Water||45 Milliliter (3 Tablespoon)|
|Tempeh||1⁄2 Pound, grated (225 Grams)|
|Green onions||6 , minced (Filling)|
|Water chestnuts||2 , minced (Filling)|
|Soy sauce||2 Teaspoon (Filling)|
|Egg yolk||1 (Filling)|
1 Cut bean curd cakes in half. Make a pocket in each half to contain filling, taking care not to break bean curd. In a bowl, combine filling ingredients. Stuff bean curd carefully with this mixture. Place bean curd in a shallow heatproof dish and steam for about 25 minutes.
2 About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown. Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
3 Reduce heat, cover and continue cooking for 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer.