|
 |
| Parenting Essentials |
|
|
|
Stuffed Soya Bean Puffs in Egg Sauce |
|
|
|
Soya bean, in all its varieties is highly recommended because of its high protein content. To get the most out of this dish, choose lean pork stripped off fat to be minced. The beaten egg also helps makes the sauce more nutritious.
|
|
 |
Serves: 3 to 4 people |
 |
|
6 - 8 soya bean puffs |
|
150 g minced pork |
|
4 water chestnuts (peeled and chopped) |
|
3 - 4 dried Chinese mushrooms
(destemmed, soaked and finely sliced)
* You may also use canned straw mushrooms if preferred |
|
1/2 small carrot (grated) |
|
200 ml chicken stock (pre-seasoned) |
|
1 egg (beaten) |
|
1 teaspoon cornstarch
(half of it blended with the chicken stock) |
|
salt and pepper to taste |
|
dash of sesame oil |
|
 |
| 1. |
Mix pork, water chestnuts, mushroom and carrot. Season with light soya sauce, sesame oil, pepper and 1/2 teaspoon cornstarch. Mix well. |
| 2. |
Slit each soya bean puff and stuff some of the minced pork mixture into the slits. |
| 3. |
Steam soya bean puffs for 10 to 15 minutes until filling is cooked. Place on serving dish. |
| 4. |
Heat chicken stock in pan. Bring to the boil until stock bubbles and begins to thicken. |
| 5. |
Trail beaten egg in soup, forming "ribbons". Do not stir until egg sets. Turn off heat and immediately pour over soya bean puffs. Garnish and serve. |
|
|
 |
|
|
|
Our Guidebooks |
|
|
