Stuffed Vegetables and tofu (black bean sauce)
Popos delights
By shirley | Prep: 30 min | Cook: 60 min | Serves: 4
Tags: Dinner, Chinese, Nut-Free, Dairy-Free
Ingredients
- 250 g pork
- 250 g fish
- 50 g chinese mushrooms
- 1 pcs eggs
- 0.5 tsp salt
- 0.5 tsp black pepper
- 4 ml light soy sauce
- 2 g spring onion
- 2 tbsp tapioca flour
- 10 g corn flour
- 300 g peppers
- 300 g tofu
- 3 tbsp oil
- 2 tbsp black beans
- 2 pcs garlic
- 10 g ginger
- 120 ml water
- 1 tsp sugar
Instructions
- Mince 250 g of pork and 250 g of fish together. Add 50 g of chopped Chinese mushrooms.
- Mix in 1 egg, 0.5 tsp of salt, 0.25 tsp of black pepper, and 1 tbsp of soy sauce.
- Add 2 chopped spring onions and 2 tbsp of tapioca flour or corn flour to the mixture.
- Stuff the mixture into 300 g of vegetables and 300 g of tofu.
- Heat 3 tbsp of oil in a pan and shallow fry the stuffed vegetables and tofu until golden brown.
- To make the black bean sauce, combine 2 tbsp of black beans, 2 minced garlic cloves, and 1 tsp of grated ginger in a bowl.
- Add 120 ml of water and 1 tsp of sugar to the black bean mixture. Stir well.
- Combine the fried stuffed vegetables and tofu with the black bean sauce in the pan and cook together for a few minutes.