| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 3 | Servings |
INGREDIENTS
| 1 | lb | Pork |
| 2 | c | Water |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | Onion | |
| 1 | Clove garlic | |
| 1 1/2 | c | Stock |
| 1 | T | Sugar |
| 4 | T | Soy sauce |
| 1/2 | t | Salt |
| 2 1/2 | T | Oil |
INSTRUCTIONS
Place pork in a pan with water and bring to a boil. Cook, uncovered, 4 minutes, then drain, discarding liquid. Let pork cool. Meanwhile slice or cube bean curd, slice onion, crush garlic. Combine stock, sugar, soy sauce and salt. Heat oil in a large heavy pan. Add onion and garlic and brown lightly. Add pork and brown quickly on all sides. Add bean curd; stir-fry gently, or tilt pan, to cover with hot oil. Add stock mixture and heat; then simmer, covered, until pork is tender (about 40 minutes). 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)
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Calories: 925
Calories From Fat: 681
Total Fat: 75.7g
Cholesterol: 99.6mg
Sodium: 2564.8mg
Potassium: 517.7mg
Carbohydrates: 34.6g
Fiber: <1g
Sugar: 8.2g
Protein: 25.6g