Name: Hakka Stuffed Bean Curd ( )
Yield: Makes 6 Servings
Cuisine: China
Ingredients: 1½ tablespoons mung bean starch; ½ teaspoon light soy sauce; 2 teaspoons oyster sauce; 1 teaspoon sesame oil; 1 tablespoon lightly beaten egg white; Pinch of white pepper; 6 ounces shrimp; 1 tablespoon mung bean starch for dusting; 3 to 5 tablespoons peanut oil; ¼ teaspoon salt; ¾ teaspoon sugar; 3 scallions, finely sliced; 6 firm fresh bean curd cakes (about 1½ pounds total); ½ teaspoon ginger juice mixed with 1½ teaspoons white rice wine; 3 cups Fish Stock; 2½ cups cut-up iceberg lettuce leaves (2 -by-3-inch pieces); 1-inch -thick slice ginger, peeled and lightly smashed

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Stuffed bean curd dishes abound in China, in countless varieties. The fillings range from minced fresh or dried shrimp to minced fish to ground pork. Once stuffed, the bean curd can be panfried, deep-fried, steamed, or simmered in a soup. The nomadic Hakka people, who centuries ago migrated from northern to southern China, make perhaps more versions of this ubiquitous dish than any other group. They panfry the stuffed bean curd cakes and then braise them