| 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.
A Message from our Provider:
“Forbidden fruits create many jams”