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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

1/2 lb Lean pork
4 Bean curd cakes
1 Onion
1 Clove garlic
1 t Vinegar
1 t Sugar
2 t Soy sauce
1 T Sherry
2 t Cornstarch
2 T Water
2 T Oil
1/2 t Salt
1/2 c Stock

INSTRUCTIONS

Cut pork and bean curd cakes in 1/2-inch cubes. Slice onion thin;
crush garlic. In one cup combine sugar, soy sauce and sherry. In
another,blend cornstarch and cold water to a paste. Heat oil. Add
salt, then garlic and brown lightly. Add pork and stir-fry until it
loses its pinkness (about 2 to 3 minutes). Stir in sugar-soy mixture.
Add onion and stir-fry a few times. Gently stir in bean curd to heat
through (or cook, tilting pan, to avoid breaking bean curd). Add  stock
and heat quickly. Cook, covered, over medium heat until done  (about 2
to 3 minutes). Transfer pork and bean curd cubes to a warm  serving
platter. Reheat liquids in pan and stir in cornstarch paste  to
thicken. Pour sauce over pork and bean curd and serve at once.
VARIATIONS: Slice the pork thin against the grain. Cut each bean curd
cake, first in half, then in thirds.  For the onion, substitute 1/4 cup
scallions, cut in 1/2-inch  sections. Omit the sugar-soy mixture. In
step 4, add with bean curd  and scallions, 1 tablespoon brown bean
sauce, mashed.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 187
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 39.3mg
Sodium: 651.6mg
Potassium: 325.5mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 3.4g
Protein: 14.1g


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