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Stuffed Bean Curd With Peas & Mushrooms

Stuffed Bean Curd With Peas & Mushrooms recipe image
This Chinese breakfast features Sq. fresh hard beancurd, Ground pork, unseasoned, Nami black mushrooms, Fresh shelled peas. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 212.9
Description
This Chinese breakfast features Sq. fresh hard beancurd, Ground pork, unseasoned, Nami black mushrooms, Fresh shelled peas. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Sq. fresh hard beancurd
  • 1/2 pound Ground pork, unseasoned
  • 4 Dried Nami black mushrooms
  • 1/2 cup Fresh shelled peas
  • 2 teaspoon Thin soy sauce
  • 1 tablespoon Dry sherry
  • 1 Clove Garlic, minced
  • 1 Green Onion, minced
  • 1/4 teaspoon Fresh ginger juice
  • 1/4 teaspoon Sesame oil
Directions
  1. 1
    Cornstarch 3 c Frying oil 4 c Chicken broth Salt and pepper to taste Cornstarch paste
  2. 2
    Wash and
  3. 3
    soak mushrooms in warm water for 30 minutes.
  4. 4
    Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil.
  5. 5
    Cover and set aside.
  6. 6
    heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil.
  7. 7
    Deep-fry beancurd squares until brown; drain.
  8. 8
    Cut beancurd squares in half diagonally.
  9. 9
    Use paring knife and spoon to make hollow pocket in beancurd.
  10. 10
    Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch.
  11. 11
    Deep-fry each piece until face is brown and crusty; drain.
  12. 12
    Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot.
  13. 13
    Bring to boil, cover, reduce heat, and simmer for 10 minutes.
  14. 14
    Uncover, return to boil, and thicken soup slightly with cornstarch paste.
  15. 15
    Add salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 212.9kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 2.9g15%
Cholesterol 45.4mg16%
Sodium 207.1mg9%
Total Carbohydrate 13.0g5%
Dietary Fiber 3.4g14%
Sugars 4.8g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, bean, beancurd, beans, black, boiling, breakfast, chinese, curd, dry, fresh, frying, garlic, ginger, ground, hard, juice, minced, mushrooms, nami
Read it online: https://www.chefs-mate.com/recipe/stuffed-bean-curd-with-peas-mushrooms/