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

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

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

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Ingredients

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