| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dried shrimp |
| 4 1/2 |
ts |
Sherry or water |
| 2 |
oz |
Fish fillet |
| 2 |
oz |
Pork |
| 1 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 1/2 |
tb |
Water |
| 4 |
|
Pieces tofu |
| 4 |
tb |
Soy sauce, light |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch, dissolved in 1 T. water |
INSTRUCTIONS
1. Put shrimp with 1 1/2 t. sherry or water in a bowl. Place on rack in
pot or in steamer. Cover and steam over boiling water 10 minutes. 2.
Finely mince shrimp, fish filler, and pork. Add 1/2 t. of salt, 1 1/2 t.
sherry (or water), pepper, and water. Stir thoroughly. Set aside. 3. Cut
each piece of tofu in 2 triangles. Carefully make an insert on the cut
side. Stuff meat mixture into hole. 4. Heat oil in wok. Brown tofu in oil.
5. Pour soy sauce, 1 1/2 t. sherry, stock and 1 t. salt onto todu. Cook 5
minutes. Thicken with dissolved cornstarch.
NOTES : May be prepared in advance through step 4, or frozen after step 5.
For VLC, substitute water for sherry in all cases and omit
cornstarch, thinckening if desired. [Nutirtional values are
incorrect due to ingredient listing.]
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