| 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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