| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 8 |
|
Cubes medium hard Tofu (2"X2") |
| 4 |
oz |
Ground pork |
| 1 |
ts |
Chopped garlic |
| 1 |
tb |
Chopped green onion |
| 1 |
tb |
Hot bean paste (use ground red pepper paste if you can't |
|
|
Find this) |
| 1 |
ts |
Brown peppercorn powder |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Water |
| 1 |
c |
Soup stock |
| 1 |
ts |
Sesame oil |
| 3 |
c |
Oil |
INSTRUCTIONS
Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove
Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well,
add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3
minutes. Mix cornstarch and water to make a paste, then add to mixture to
thicken. Toss in chopped green onion and sesame oil. Put on a plate and
sprinkle with brown peppercorn and serve with rice.
Recipe is from: The PEI-MEI Cookbook VOL. 11
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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