6 pieces hard beancurd, each 5cm (2
6 green peppers, no more than 5cm (2
inches) in diameter
6 medium sized dried black mushrooms,
250g (1/2 lb) lean pork
125g (1/4 lb) small peeled raw shrimp
1 cm (1/2 inch) piece fresh ginger,
3 spring onions, shredded
1 tbsp oil or lard
2 egg whites
1.5 tbsp dark soya sauce
2 tsp Chinese wine
1/2 tsp white pepper
pinch of salt (optional)
vegetable or peanut oil
2.3 cup beef stock
1 tsp cornflour
1.5 tsp sesame oil
in halves or into triangular pieces and make a slit in each. Wipe
peppers and cut in halves horizontally. Remove seeds. Remove stems from
Chop pork and
shrimps very finely, or mince, and mix into a paste with ginger and
spring onion. Blend in melted lard or oil. Bind with egg white and
season with soya sauce, Chinese wine, pepper and salt (if used). Knead
to a smooth paste.
Place about 1
tbsp of stuffing into each pepper half, 2 teaspoonful into each mushroom
top and 1 teaspoonful into the slit of each piece of beancurd. Place
stuffed mushrooms in a streamer on a piece of waxed paper and steam for
mushrooms are cooking, heat oil and fry stuffed beancurd and peppers for
5-6 minutes. Remove from oil, drain and keep warm.
from pan and pour in stock. Bring to the boil, adjust seasoning if
necessary, then thicken with cornflour mixed with a little cold water.
Cook until sauce thickens and clears.
steamed mushrooms, fried beancurd and peppers decoratively on a serving
plate. Pour on hot stock and sprinkle with sesame oil.