Rose’s Kitchenette

Minced Meat Bean Curd Balls

Ingredients A:

300g minced pork

1 Japanese egg bean curd, smashed

10g dried sole, fried, grounded

2 tbsp chopped water chestnuts

1 tbsp chopped spring onion

1 tsp cornflour

Ingredients B:

2 tbsp shredded black mushrooms

some sliced carrots

1 tsp minced garlic

6 stalks choy-sum, blanched, for garnishing

Seasoning A:

1 tsp salt and a dash of pepper

Seasoning B:

100 ml stock

1/2 tsp salt

1/2 tsp sesame oil

1 tsp cornflour

Method:

1.  Mix ingredients A and seasoning A thoroughly.  Shape mixture into small balls and arrange onto a greased steaming tray.  Steam for 10 minutes till cooked.

2.  Heat 1 tbsp oil in wok and saute minced garlic till fragrant. Add in mushroom shreds and stir well.  Add in seasoning B, carrot, bean curd balls and bring to boil.  Thicken with cornflour  mixture and bring to a boil.  Dish up and arrange on a serving platter. Garnish with blanched choy-sum.

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January 11th, 2007 Posted by rose | Meat | one comment