What do you do when you run out of ideas what to cook?
For me, I go back to my Favourite list of recipes, which was bookmarked as “Starred” in my Google Reader list. I’m an avid follower of Peng’s Kitchen
because I like to cook Chinese or Asian mostly and her recipes intrigued me.
I modified her recipe of Stuffed Taufu Pok
as I did not have chives, so I replaced with spring onions and carrots, and mine was served together on a bed of bak-choy.
10 toufu pok
300gm minced pork
100gm carrot, chopped
100gm spring onions, chopped
1 stalk coriander leaves, chopped
1/2 tsp salt
1/2 tsp sugar
1 tsp corn flour
dash of sesame oil & pepper
1 tbsp oyster sauce
1 tsp light soy sauce
1 tbps of cornflour mix with 2 tsps of water
1 bunch of bak-choy, washed and trimmed off the roots
2 garlic cloves, chopped.
Combine minced pork, carrots, spring onions, coriander leaves, salt, sugar, cornflour, sesame oil, pepper and half of the chopped garlic. Mix well and set aside for 30mins.
- I cut the toufu pok into half as I like it open-ended. Stuff in the filling and pressed them into the toufu pok skin firmly.
- Heat some oil in wok. Placed the stuffing side face down on the wok as we want to cook the stuffing first before browning the toufu pok. After 5 minutes or so, flip to the other side.
- Dish up and drain on kitchen paper.
- Add in 1 tbps of oil if there is no more oil in the work. Add in the other half of the chopped garlic and stir fry till fragrant.
- Add the bak-choy in and stir fry till they are wilted.
- Then, add in water, oyster sauce and soy sauce. Bring to boil. Add in cooked toufu pok and cook for 10mins at low heat until the sauce reduced slightly. Add cornflour water to thicken.
- Dish up the toufu pok in the middle of the plate, and line the bokchoy around the it (just like the picture). Serve hot.