| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground pork |
| 1 | Egg, beaten | |
| 1 | T | Plus 2 teaspoons cornstarch |
| 1/2 | t | Five-spice powder |
| 1/2 | c | Finely minced scallions |
| 1 | T | Sugar |
| 3/4 | t | Sesame oil |
| 1 | T | Vegetable oil |
| 1/2 | c | Finely minced red pepper |
| 1/2 | t | Finely minced hot green |
| chile | ||
| 4 | t | Finely minced garlic |
| 4 | t | Finely minced ginger root |
| 1 | c | Chicken stock |
| 2 | T | Thin soy sauce |
| 2 | T | Oyster sauce |
| 1 | lb | Firm bean curd, cut in |
| 3/4-inch cubes at room | ||
| temper |
INSTRUCTIONS
Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve. Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up. Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil. Yield: 4 servings Recipe By :TASTE SHOW #TS0022 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 08:34:25 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 2179
Calories From Fat: 1447
Total Fat: 160.8g
Cholesterol: 341.6mg
Sodium: 4636mg
Potassium: 2159.9mg
Carbohydrates: 83.5g
Fiber: 3.8g
Sugar: 30.1g
Protein: 99.4g