Ingredient
12 beancurd puffs
75g straw muschrooms
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced water chestnuts
1 tbsp spicy preserved Sichuan Vegetable (finely chopped)
Seasoning
1/2 tsp salt
1/2 tsp sugar
1/2 corn starch
1 tsp light soy sauce
few drops of sesame oil
some pepper
2 tbsps water
Sauce
1/2 cup vegetarian stock
1/3 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
1 tsp cooked oil
few drops of sesame oil
some pepper
some corn starch solution (for later use)
Method
Scald and dice straw mushrooms. Dice the vegetarian ham.
Heat 1 tbsp of oil in a wok. Stir fry straw mushrooms and vegetarian ham. Add seasoning and stir well. Set aside.
Cut the top off each beancurd puff with a pair of scissors. Scald and drain. Set aside.
Heat 1 tbsp of oil in a wok. Put in all the ingredients (except beancurd puff) and stir fry well.
Fold each beancurd puff inside out. Stuff some filling from step 4 into each beancurd puff. Steam over boiling water for 8 minutes.
Bring the sauce to the boil. Stir in corn starch solution till it thickens. Add cooked oil and pour this sauce over the steamed beancurd puffs. Serve.
