STUFFED BEAN CURD

Preparation Method :

• Cut bean curd cakes in half. Make a pocket in each half to contain filling, taking care not to break bean curd.
• In a bowl, combine filling ingredients. Stuff bean curd carefully with this mixture. Place bean curd in a shallow heatproof dish and steam for about 25 minutes.
• About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown.
• Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
• Reduce heat, cover and continue cooking for 1½ minutes. Stir blended corn flour and water into vegetables.
• Cook 30 seconds until thickened. Remove dish with bean curd from the steamer.
• Serve with Chinese rice.