Stuffed Beancurd, Peppers and Black Mushrooms



Stuffed Beancurd, Peppers and Black Mushroomss

Ingredients :

6 pieces hard beancurd, each 5cm (2 inches) square

6 green peppers, no more than 5cm (2 inches) in diameter

6 medium sized dried black mushrooms, soaked

250g (1/2 lb) lean pork

125g (1/4 lb) small peeled raw shrimp

1 cm (1/2 inch) piece fresh ginger, shredded

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

Method :

Cut beancurd in halves or into triangular pieces and make a slit in each. Wipe peppers and cut in halves horizontally. Remove seeds. Remove stems from mushrooms.

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 12-15 minutes.

While mushrooms are cooking, heat oil and fry stuffed beancurd and peppers for 5-6 minutes. Remove from oil, drain and keep warm.

Drain oil 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.

Arrange steamed mushrooms, fried beancurd and peppers decoratively on a serving plate. Pour on hot stock and sprinkle with sesame oil.

Serves 3-4


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