| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | tb | Oil |
| 1 | sl | Fresh ginger; chopped fine |
| 1/2 | Scallion; chopped fine | |
| 4 | oz | Pork; minced |
| 2 | tb | Soy sauce; dark |
| 1 | tb | Sherry |
| 4 | Pieces tofu (from block 1/2" thick); cubed | |
| 1 | ts | Chili paste with garlic |
| 1/8 | ts | Sugar (or equilvalent sweetener) |
| 1 1/2 | ts | Cornstarch |
| 1 | Clove garlic; chopped fine |
INSTRUCTIONS
From: "sharon@sols.com" <sharon@sols.com> Date: Thu, 25 Apr 1996 18:58:13 -0600 Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook 1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute. Remove mixture to plate. 2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener. 3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce. Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g Carbohydrate; 15mg Cholesterol; 427mg Sodium NOTES : May be prepared in advance through step 1, or frozen after step 4. Reheat prior to serving. [Nutritional values are off due to ingredient list. LC apprx. 8.5 gr per serving.] MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #59 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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