Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ \N | -(up to) |
½ pounds | Lean pork |
1 \N | Scallion stalk |
1 teaspoon | Soy sauce |
1 teaspoon | Sherry |
1 teaspoon | Sesame oil |
4 \N | Bean curd cakes |
1 teaspoon | Soy sauce |
½ teaspoon | Sherry |
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, .