Stuffed Bean Curd With Peas

4 Sq fresh hard beancurd 1/4 ts Fresh ginger juice
1/2 lb Ground pork, unseasoned 1/4 ts Sesame oil
1/2 c Fresh shelled peas Cornstarch
2 ts Thin soy sauce 3 c Frying oil
1 tb Dry sherry 4 c Chicken broth
1 Clove garlic, minced Salt and pepper to taste
1 Green onion, minced Cornstarch paste
4 servings
Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and
sesame oil. Cover and set aside. Slowly heat deep-frying oil in wok; oil
is hot enough when vigorous bubbles come up around a bamboo chopstick stood
vertically in oil. Deep-fry beancurd squares until brown; drain. Cut
beancurd squares in half diagonally. Use paring knife and spoon to make
hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat
mixture; dredge meat face with cornstarch. Deep-fry each piece until face
is brown and crusty; drain. Combine chicken broth, stuffed deep-fried
beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover,
reduce heat, and simmer for 10 minutes. Uncover, return to boil, and
thicken soup slightly with cornstarch paste. Add salt and pepper to taste.
Serve. Serves 4