| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hawaiian | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground pork |
| 1 | ts | Sugar |
| 1 | c | Water |
| 1 | Tomato; slice in wedges | |
| 1 | Block tofu; cubed | |
| 1 | ts | Soy sauce |
| 1 | Cube (1-1/2") see chin choy (Szechuan turnip); minced | |
| 1/2 | ts | Salt |
| 4 | Stalks green onions; chopped | |
| 2 | tb | Cornstarch |
INSTRUCTIONS
In teflon pan, stir fry pork. Add salt, green onions, see chin choy and tomato wedges and cook until tomato softens. Add tofu. Pour gravy mixture made of cornstarch, soy sauce, sugar and water, over tofu. Cook until gravy thickens. From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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