Stuffed bean curd with peas and mushrooms

Ingredients

Quantity		Ingredient
4		Sq. fresh hard beancurd
½	pounds	Ground pork, unseasoned
4		Dried Nami black mushrooms
½	cup	Fresh shelled peas
2	teaspoons	Thin soy sauce
1	tablespoon	Dry sherry
1		Clove garlic, minced
1		Green onion, minced
¼	teaspoon	Fresh ginger juice
¼	teaspoon	Sesame oil
		Cornstarch
3	cups	Frying oil
4	cups	Chicken broth
		Salt and pepper to taste
		Cornstarch paste

Directions

Wash and soak mushrooms in warm water for 30 minutes. Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil.

Cover and set aside.

Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil.

Deep-fry beancurd squares until brown; drain.

Cut beancurd squares in half diagonally. Use paring knife and spoon to make hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch. Deep-fry each piece until face is brown and crusty; drain.

Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover, reduce heat, and simmer for 10 minutes. Uncover, return to boil, and thicken soup slightly with cornstarch paste. Add salt and pepper to taste. Serve.

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