Family Bean Curd

Name: Family Bean Curd
Cuisine: Chinese
Ingredients: ¼ teaspoon sugar; 3 tablespoons vegetable oil; 4 cakes firm bean curd, each about 2½ inches square and 1 1/14 inches thick; 1 tablespoon Shaoxing wine or medium-dry sherry; 1½ teaspoons cornstarch; 1 tablespoon water; ⅔ cup chicken or beef stock; 3 scallions, cut into small rounds, white and green parts separated; ¾ teaspoon salt; 1-2 teaspoons sesame oil; 1½ teaspoons cornstarch dissolved in 1 tablespoon water; 1 teaspoon Shaoxing wine or medium-dry sherry; 1 tablespoon thick soy sauce; 6 ounces ground beef; 2 garlic cloves, finely chopped

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

So called when the bean curd, cooked with a small amount of meat, either pork or beef, is seasoned harmoniously with soy sauce but without any spicy hot condiments, such as chili sauce, so that everybody in the family, old and young, with or without a highly developed palate, can eat it.

Ingredients

6 ounces ground beef
4 cakes firm bean curd, each about 2½ inches square an

Asia
China
Starter
Main course

Method

Marinate the beef. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the beef and stir in the same direction until well coated. Add the water and stir again until absorbed. Leave to stand for 15-20 minutes.
Steep the bean curds in hot water for 15 minutes. Drain, handling with care. Put on paper towels to absorb all the excess water. Cut each