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18 December 2012,20:46 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

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.


  • 10 cakes bean curd
  • 3 tablespoons Cooking oil
  • 3 thin slice fresh ginger root, finely chopped
  • 3 clove garlics, crushed
  • 4 stalks celery, or 6 leaves cabbage or other seasonal green vegetable, cut into 4 cm diamonds
  • 250 ml chicken stock
  • 4 tablespoons soy sauce
  • 2 tablespoons sherry
  • 2 tablespoons corn flour blended with 
  • 4 tablespoons water


  • 250 grams lean pork, minced
  • 10 shallots, minced
  • 4 water chestnuts, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sherry
  • 2 eggs yolk

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