STUFFED BEAN CURD

             6 cakes bean curd
             2 tbsp. oil
             1 thin slice fresh ginger, finely chopped
             1 clove garlic, crushed
             2 stalks celery, or 6 leaves cabbage
                or other
                seasonal green vegetable, cut into
             1 1/2 inch diamonds
             3/4 cup chicken stock
             3 tbsp. soy sauce
             1 tbsp. sherry
             1 1/2 tbsp. cornstarch blended
                      with 3 tbsp. water        

FILLING
             1/2 lb. temped, grated
             6 green onions, minced
             2 tsp. soy sauce
             1 tbsp. sherry
             1 egg yolk
      Cut bean curd cakes in half.
      Make a pocket in each half to contain filling,
             taking care not to break bean curd.
      In a bowl, combine filling ingredients.
      Stuff bean curd carefully with this mixture.
      Place bean curd in a shallow heatproof dish
             and steam for about 25 minutes.
      About 5 minutes before the steaming is
             completed, heat oil in a wok.
      Add ginger and garlic.
      Stir-fry 1 minutes until golden brown.
      Discard ginger and garlic.
      Increase heat, add celery and stir-fry
            for 1 minute.
      Add chicken stock, soy sauce and sherry.
      Reduce heat, cover and continue cooking
            for 1 1/2 minutes.
      Stir blended cornstarch and water into vegetables.
      Cook 30 seconds until thickened.
      Remove dish with bean curd from the steamer.
      Serve with vegetable sauce and rice.