Bean Curd With Soy Bean Milk
|Bean curd squares||5 (3 Inch)|
|Soybean milk||1 1⁄2 Cup (24 tbs) (Without Sugar)|
|Dried shrimp||3 Tablespoon|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Tablespoon|
|Ground pork||3 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Chopped chinese parsley||3 Tablespoon|
|Hot chili sauce||1 Tablespoon|
|Sesame oil||1 Tablespoon|
Place bean curd in a medium saucepan.
Add Soybean Milk.
Bring to a boil over medium heat.
Reduce heat to low.
Cover and simmer 20 minutes.
Soak dried shrimp in 1-1/2 cups hot water 10 to 15 minutes.
Drain well; discard water.
Chop softened shrimp with a cleaver.
Heat oil in a wok over high heat 30 seconds.
Add ground pork and chopped shrimp.
Stir-fry until pork is very lightly browned, about 2 minutes.
Add soy sauce.
Bring to a boil; remove from heat.
Combine ingredients for seasoning sauce in a large bowl; mix well.
Add shrimp and pork mixture.
Mix well and set aside.
Place cooked bean curd and soybean milk in a large serving bowl.
Spoon sauce over bean curd.