| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 1/4 | -(up to) | |
| 1/2 | lb | Lean pork |
| 1 | Scallion stalk | |
| 1 | ts | Soy sauce |
| 1 | ts | Sherry |
| 1 | ts | Sesame oil |
| 4 | Bean curd cakes | |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sherry |
INSTRUCTIONS
1. Mince pork and scallion stalk. Blend together with soy sauce, sherry and sesame oil. Divide mixture in 8 parts. 2. Cut each bean curd cake diagonally in 2 triangles. Carefully scoop out a hole or pocket on 1 cut surface of each triangle. Stuff pork mixture into the pockets. 3. Arrange stuffed bean curd on a shallow heatproof dish and sprinkle with remaining soy sauce and sherry. Steam until done (about 30 minutes). See "How-to Section". From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”