| 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 |
tb |
Sugar |
| 4 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 2 1/2 |
tb |
Oil |
INSTRUCTIONS
1. Place pork in a pan with water and bring to a boil. Cook, uncovered,
4 minutes, then drain, discarding liquid. Let pork cool.
2. Meanwhile slice or cube bean curd, slice onion, crush garlic. Combine
stock, sugar, soy sauce and salt.
3. Heat oil in a large heavy pan. Add onion and garlic and brown
lightly. Add pork and brown quickly on all sides.
4. Add bean curd; stir-fry gently, or tilt pan, to cover with hot oil.
5. 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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