Recipe - Stuffed Bean Curd With Peas And Mushrooms

4 Sq. fresh hard beancurd
One half pound Ground pork, unseasoned
4 Dried Nami black mushrooms
One half cup Fresh shelled peas
2 teaspoon Thin soy sauce
1 tablespoon Dry sherry
1 Clove garlic, minced
1 Green onion, minced
One fourth teaspoon Fresh ginger juice
One fourth teaspoon Sesame oil
Cornstarch
3 cup Frying oil
4 cup Chicken broth
Salt and pepper to taste
Cornstarch paste

Wash and soak mushrooms in warm water for 30 minutes. Combine ground pork,
soy sauce, sherry, garlic, onion, ginger juice and sesame oil. Cover and
set aside.

Slowly heat deepfrying oil in wok; oil is hot enough when vigorous bubbles
come up around a bamboo chopstick stood vertically in oil. Deepfry
beancurd squares until brown; drain.

Cut beancurd squares in half diagonally. Use paring knife and spoon to
make hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat
mixture; dredge meat face with cornstarch. Deepfry each piece until face
is brown and crusty; drain.

Combine chicken broth, stuffed deepfried beancurd, whole mushrooms and
peas in clay pot. Bring to boil, cover, reduce heat, and simmer for 10
minutes. Uncover, return to boil, and thicken soup slightly with cornstarch
paste. Add salt and pepper to taste. Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini