Stuffed Bean Curd
|Oil||30 Milliliter (2 Tablespoon)|
|Ginger||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery stalks/6 leaves cabbage / other seasonal green vegetable, cut into 1 1/2 inch (4 cm) diamonds||2|
|Chicken stock||185 Milliliter (3/4 Cup)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Cornstarch||20 Milliliter, blended (1 1/2 Tablespoon)|
|Tempeh||1⁄2 Pound, grated (225 Gram)|
|Green onions||6 , minced|
|Water chestnuts||2 , minced|
|Soy sauce||2 Teaspoon (10 Milliliter)|
1 Cut bean cufd 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, covet and continue cooking for 1 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer. Serve with vegetable sauce and rice.