Stuffed Soya Bean Puffs in Egg Sauce

Ingredients:
6 - 8 soya bean puffs
150 g minced pork
4 water chestnuts (peeled and chopped)
3 - 4 dried Chinese mushrooms(destemmed, soaked and finely sliced) * You may also use canned straw mushrooms if preferred
1/2 small carrot (grated)
200 ml chicken stock (pre-seasoned)
1 egg (beaten)
1 teaspoon cornstarch(half of it blended with the chicken stock)
salt and pepper to taste
dash of sesame oil

Method:

1. Mix pork, water chestnuts, mushroom and carrot. Season with light soya sauce, sesame oil, pepper and 1/2 teaspoon cornstarch. Mix well.
2. Slit each soya bean puff and stuff some of the minced pork mixture into the slits.
3. Steam soya bean puffs for 10 to 15 minutes until filling is cooked. Place on serving dish.
4. Heat chicken stock in pan. Bring to the boil until stock bubbles and begins to thicken.
5. Trail beaten egg in soup, forming "ribbons". Do not stir until egg sets. Turn off heat and immediately pour over soya bean puffs. Garnish and serve.