Fried Pork Stuffed Vegetable 煎釀三寶

Fried Pork Stuffed Vegetable is a dish my mom often made when I was little.  Besides pork, she liked to mix in a few water chestnuts to add a little crunch and a subtle sweetness, or she would substitute the pork for fish cake or fresh shrimp available in the fresh market.  In Canada, where we live, is not easy to buy any of the ingredients Mom had used except for the pork.  So, it is the way this version of the dish remains on our family menu.  Serve it with a bowl of steamed rice and enjoy the balance of the juices from the vegetable and the meat and I will call it a warm and substantial meal.

Ingredients: (make about 23 pieces)

600 gram Pork

3/4 cup Chopped Shallot

1 Egg

2 Green Bell Peppers

1 Japanese Eggplant

450 gram Firm Tofu

2 teaspoons Rice Wine

1 tablespoon Dark Soy Sauce

1.5 tablespoons Corn Starch

1.5 tablespoons Sugar

1/4 teaspoon Salt
1/4 cup Vegetable Oil (for frying)
Green Onion for garnish

For the Sauce:

1 teaspoon Dark Soy Sauce

1/4 cup Water

1 teaspoon Chicken Powder

1/2 tablespoon Sugar

1/4 teaspoon Salt

材料：(約23件)

600 克   攪碎豬肉

3/4 杯   紅蔥頭

1 個   雞蛋

2 個   青橙籠椒

1 條   日本矮瓜

450 克   硬豆腐

2 茶匙   米酒

1 湯匙   老抽

1.5 湯匙   粟粉

1.5 湯匙   糖

1/4 茶匙   鹽
1/4 杯   菜油

蔥粒 (作裝飾用)

汁料：

1 茶匙   老抽

1/4 杯   水

1 茶匙   雞粉

1/2 湯匙   糖

1/4 茶匙   鹽

Instruction: