| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sichuan | Pork | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Ground pork |
| 1 | ts | Cornstarch |
| 1 | ts | Salt |
| 1 | ts | Soy sauce |
| 1/4 | ts | Sesame oil |
| 1/8 | ts | White pepper |
| 1 | lb | Firm tofu |
| 2 | Green onions with tops | |
| 1 | tb | Cornstrch |
| 1 | tb | Cold water |
| 1 | tb | Vegetable oil |
| 1 | ts | Garlic; finely chopped |
| 1 | tb | Soy sauce |
| 1 | ts | Chili paste |
| 1/2 | c | Chicken broth |
INSTRUCTIONS
Mix pork, 1 tsp. cornstarch, the salt, 1 tsp. soy sauce, the sesame oil and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes. Cut tofu into 1/2-inch pieces. Cut green onions diagonally into 2-inch pieces. Mix 1 tbsp. cornstarch and the water. Heat wok or 12-inch skillet until very hot. Add vegetable oil; rotate wok to coat side. Add pork and the garlic; stir-fry until pork is no longer pink. Stir in 1 tbsp. soy sauce and the chili paste. Stir in tofu. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir about 20 seconds or until thickened. Stir in green onions. Makes 4 servings. Formatted by Mary Wilson, BWVB02B. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20, 1998
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