The iron platter used in the West for serving steaks in fancy restaurants has been "rediscovered" by the Chinese. Recently, it has come into increasing use in serving Chinese dishes, especially the universal Chinese food, bean curd. The Chinese have found that the platter keeps the bean curd hot for a longer period, thus maintaining the food's delicious flavor and rich color.
To prepare this succulent dish, first marinate 3 oz. shredded pork in 1 T each of soy sauce, cornstarch, wine, 1/2 T salt, and 1 T grated ginger.
In 6 C oil, fry, until golden and crusty, 4 pieces of fresh bean curd cut into 2-inch squares. Remove, and in each piece, carve out a hole, and stuff with 1 t ground pork.
In clean pan, fry until fragrant one stalk of coarsely chopped green onion & 5 small pieces of ginger; then add 10 pieces of bamboo shoots and continue frying. Sprinkle with 2 T soy sauce. Add 1 1/2 C soup stock, 20 pieces of "elephant-ear" mushrooms, 1 piece of red pepper, 1/2 t sugar, and stuffed bean curd. Cook over a low flame for 5 minutes. Add 1/2 T cornstarch to some water and sprinkle into bean curd mixture.
Serve on a pre-heated steak platter, and enjoy Chinese food--Western style.
@List.jpg?w=522&h=410&mode=crop&format=webp&quality=80)
@List.jpg?w=522&h=410&mode=crop&format=webp&quality=80)
