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Stuffed Bean Curd With Peas

Stuffed Bean Curd With Peas recipe image
This American side-dish features Fresh hard beancurd 1/4 teaspoon Fresh ginger juice, Ground pork, unseasoned 1/4 teaspoon Sesame oil, Fresh shelled peas Cornstarch, Thin soy sauce 3 c Frying oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. 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: Intermediate
Servings: 4
Calories: 188.1
Description
This American side-dish features Fresh hard beancurd 1/4 teaspoon Fresh ginger juice, Ground pork, unseasoned 1/4 teaspoon Sesame oil, Fresh shelled peas Cornstarch, Thin soy sauce 3 c Frying oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. 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
  • 1/4 teaspoons Fresh ginger juice
  • 1/2 lbs Ground pork, unseasoned
  • 1/4 teaspoons Sesame oil
  • 1/2 cups Fresh shelled peas Cornstarch
  • 2 teaspoons Thin soy sauce
  • 3 cups Frying oil
  • 1 tablespoons Dry sherry
  • 4 cups Chicken broth
  • 1 clove Garlic, minced Salt and pepper to taste
  • 1 Green Onion, minced Cornstarch paste
Directions
  1. 1
    Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil.
  2. 2
    Cover and set aside.
  3. 3
    heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil.
  4. 4
    Deep-fry beancurd squares until brown; drain.
  5. 5
    Cut beancurd squares in half diagonally.
  6. 6
    Use paring knife and spoon to make hollow pocket in beancurd.
  7. 7
    Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch.
  8. 8
    Deep-fry each piece until face is brown and crusty; drain.
  9. 9
    Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot.
  10. 10
    Bring to boil, cover, reduce heat, and simmer for 10 minutes.
  11. 11
    Uncover, return to boil, and thicken soup slightly with cornstarch paste.
  12. 12
    Add salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 188.1kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 2.9g15%
Cholesterol 45.4mg16%
Sodium 202.1mg9%
Total Carbohydrate 9.7g4%
Dietary Fiber 2.4g10%
Sugars 2.8g
Protein 17.9g36%

* 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: american, bean, beancurd, beans, boiling, broth, chicken, cornstarch, curd, dry, fresh, frying, garlic, ginger, ground, hard, juice, minced, oil, onion
Read it online: https://www.chefs-mate.com/recipe/stuffed-bean-curd-with-peas/