| 1 | Drain the bean curd and cut it into 2-inch squares. |
| 2 | Set to drain further on paper towels. |
| 3 | Heat a wok or large saute pan until is is hot. |
| 4 | Add the oil and all the filling ingredients and stir-fry for 1 minute. |
| 5 | Put the cooked ingredients in a bowl and allow them to cool thoroughly. |
| 6 | Heat a wok or large saute pan until it is hot. |
| 7 | Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. |
| 8 | Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly. |
| 9 | Drain and discard the oil. |
| 10 | Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. |
| 11 | Place a spoonful of cooked filling in each of the pockets. |
| 12 | Continue to fill the squares until you have used all the bean curd. |
| 13 | Wipe the wok clean, reheat, and add 1 tablespoon oil. |
| 14 | Then add the garlic and ginger, and stir-fry for 30 seconds. |
| 15 | Then add the rest of the ingredients except the cornstarch mixture and sesame oil. |
| 16 | Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. |
| 17 | Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. |
| 18 | Give the mixture a final turn and serve at once. |
| 19 | Serves 4 as part of chinese meal, or 2 as a single dish. |
| 20 | Ken hom, "prodigy guest chefs cookbook |
