Chinese Stuffed Aburage With Black Bean Sauce
- Servings: 4
|2-3 lbs||Ground Pork|
|1 pkg||Shrimp, optional|
|1 cup||Chinese Parsley|
|1 bottle||Chinese Black Bean Sauce|
|1 Tbsp||Garlic Salt & Pepper|
|Japanese Cone, for making cone sushi|
First cut aburage in half so you will have two triangle pieces (one package makes eight pieces) then proceed to put it into a medium size pot with water only to cover. Bring to a boil on high heat for about 10 mins. Remove and strain in a colander when it is warm, then squeeze out the excess water (it will shrink but you will open it and it will stretch again). Next, in a mixing bowl, place the ground pork, egg, cilantro, garlic salt, pepper, and corn starch; mix well. Next, stuff your aburages with the pork mixture and place into a medium sized pot and add just enough water to come up but not cover the aburages. Bring to a boil on high for 10 to 12 mins. Then lower to medium heat and add the black bean sauce. Let this simmer for about 30 to 45 mins. Add the cornstarch to the empty bottle with water to about 1/2 way and shake well. Pour solution directly on top of aburages and simmer for 15 more mins. Serve.
You may add chopped shrimp or crab into this dish and water chestnuts if you want.