Stuffed Aburage

–Emma Tom, Auxiliary President 1985-1986

• 1/2 lb. ground pork
• 1/4 lb. Chinese fish cake paste
• 4 water chestnuts, chopped fine
• 1 tsp. green onion, chopped fine
• 1 tsp. Chinese parsley, chopped fine
• 1/2 tsp. salt
• 1 tsp. soy sauce
• 1/2 tsp. wine, gin, or whiskey
• 1 pkg. aburage
• 3/4 cup Swanson chicken broth
• Cornstarch (thickening)

Combine all ingredients except aburage and chicken broth. Cut each aburage into 4 pieces (or smaller, if desired). Slit and stuff with pork mixture. Arrange in pot, add chicken broth, and simmer 15 to 20 minutes. Remove from pot. Thicken sauce with cornstarch to make gravy. If desired, garnish with chopped green onions and Chinese parsley before serving.