| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 8 |
|
Cubes medium hard Tofu |
|
|
2"X2" |
| 4 |
oz |
Ground pork |
| 1 |
t |
Chopped garlic |
| 1 |
T |
Chopped green onion |
| 1 |
T |
Hot bean paste, use ground |
|
|
red pepper paste if you |
|
|
can't |
|
|
Find this), Find this |
| 1 |
t |
Brown peppercorn powder |
| 2 |
T |
Soy sauce |
| 1 |
t |
Salt |
| 2 |
t |
Cornstarch |
| 2 |
t |
Water |
| 1 |
c |
Soup stock |
| 1 |
t |
Sesame oil |
| 3 |
c |
Oil |
INSTRUCTIONS
Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec.
Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry
the pork well, add Garlic, hot bean paste, soy sauce, salt, soup
stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a
paste, then add to mixture to thicken. Toss in chopped green onion and
sesame oil. Put on a plate and sprinkle with brown peppercorn and
serve with rice. Recipe is from: The PEI-MEI Cookbook VOL. 11 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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