Stuffed Bean Curd

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 8 pieces square bean curd (the one with a hard outer skin)
• oil
• 200 g finely minced lamb
• 1/2 cup canned shiitake mushrooms or 1/2 cup canned dried chinese mushrooms, diced
• 1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine
• 1 1/2 tablespoons water
• 1/4 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 dash pepper
• 1 tablespoon sweet onion, chopped
• 1 tablespoon cornflour
• 1/2 cup sweet onion, sliced
• 1 1/2 cups stock
• 3 tablespoons soy sauce
• 1 teaspoon msg or 1 teaspoon sugar
• 1/2 tablespoon cornflour
• 1 1/2 tablespoons water, mix with corn flour
• coriander leaves, chopped

Recipe

• 1 for the filling -------------------.
• 2 add 1 to the minced lamb and mix until completely blended and smooth.
• 3 add in the mushrooms, sweet onions and corn flour and mix well.
• 4 for the beancurds --------------.
• 5 pat beancurd dry.
• 6 heat oil in pan.
• 7 place in the beancurds for deep-frying.
• 8 remove and drain when skin turns golden.
• 9 allow beancurd to cool slightly.
• 10 laterally cut the beancurd to make a slit on the side about more than half its length.
• 11 (do not slice through) scoop out the beancurd to form a pocket and fill it with the meat filling.
• 12 heat 1 tbsp oil in a big saucepan.
• 13 stir-fry the sweet onion slices until fragrant.
• 14 add 2 and the beancurds.
• 15 cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• 16 add mixture 3 to thicken the gravy.
• 17 stir well.
• 18 add the corriander leaves.
• 19 stir for a while then remove to serve.