Chinese Dishes - Steamed stuffed beancurd puffs

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

• 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)

1. Scald and dice straw mushrooms. Dice the vegetarian ham.

2. Heat 1 tbsp of oil in a wok. Stir fry straw mushrooms and vegetarian ham. Add seasoning and stir well. Set aside.

3. Cut the top off each beancurd puff with a pair of scissors. Scald and drain. Set aside.

4. Heat 1 tbsp of oil in a wok. Put in all the ingredients (except beancurd puff) and stir fry well.

5. Fold each beancurd puff inside out. Stuff some filling from step 4 into each beancurd puff. Steam over boiling water for 8 minutes.

6. 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.