Sautéed Stuffed Bean Curd

Name: Sautéed Stuffed Bean Curd
Cuisine: Chinese
Ingredients: 2 tablespoons oyster sauce (or 4 teaspoons thick soy sauce); 2 teaspoons sesame oil; 4 ounces skinned and boned haddock fillet, minced; 1½ teaspoons cornstarch dissolved in 1 tablespoon water; 6 tablespoons chicken stock; 6 tablespoons vegetable oil; 6 cakes firm bean curd, each about 2½ inches square and 1¼ inches thick; 1½ tablespoons egg white, lightly beaten; 1 teaspoon cornstarch; 3 thin slices fresh ginger, peeled; ⅓ teaspoon salt; 2 teaspoons Shaoxing wine or medium-dry sherry; 1 teaspoon minced fresh ginger; 1 ounce ham, minced; 1 teaspoon thick soy sauce

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Stuffing the fragile bean curd may seem like a difficult task, but in fact it isn’t, so take heart and try it.

Ingredients

6 cakes firm bean curd, each about 2½ inches square and 1¼ inches thick

Asia
China
Main course

Method

Steep the bean curd in hot water for about 15 minutes. Drain, handling with care to keep each cake whole. Cut each cake into 3 slices. Lay the rectangular slices flat on paper towels to absorb excess water.
Prepare the stuffing. Put the minced haddock in a bowl. Add the salt and stir vigorously in the same direction for about 1 minute, until gelatinous in texture. S