| 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.
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