Stir-fried Bean Curd With Ground Pork And Oyster Sauce

Though I have a body that had languished under great weaknesses for many years, and my diseases have been such as require as much exercise as almost any in the world, and I have found exercise the principal means of my preservation till now, and, therefore, have as great reason to plead for it as any man that I know, yet I have found that the foresaid proportion hath been blessed to my preservation, though I know that much more had been like to have tended to my greater health. Indeed, I do not know one minister in a hundred that needs so much exercise as myself. Yea, I know abundance of ministers, that scarce ever use any exercise at all, though I commend them not in this. I doubt not but it is our duty to use so much exercise as is necessary for the preservation of our health, so far as our work requires; otherwise, we should, for one day’s work, lose the opportunity of many. But this may be done, and yet the work that we are engaged in, be done too.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables, Grains		Import, New, Text	1	Servings

INGREDIENTS

1/2	lb	Ground pork
1		Egg, beaten
1	T	Plus 2 teaspoons cornstarch
1/2	t	Five-spice powder
1/2	c	Finely minced scallions
1	T	Sugar
3/4	t	Sesame oil
1	T	Vegetable oil
1/2	c	Finely minced red pepper
1/2	t	Finely minced hot green
		chile
4	t	Finely minced garlic
4	t	Finely minced ginger root
1	c	Chicken stock
2	T	Thin soy sauce
2	T	Oyster sauce
1	lb	Firm bean curd, cut in
		3/4-inch cubes at room
		temper

INSTRUCTIONS

Mix together the pork, the egg, 1 tablespoon of the cornstarch, the
five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the
sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place
the vegetable oil in a hot wok over very high heat, then add small
clumps of the pork mixture. Stir-fry for about 1 minute, or until the
clumps are browned and cooked through. Remove from wok and reserve.
Lower the heat to medium. Add to the wok, 6 tablespoons of scallions,
the minced red pepper, the minced green chile, the minced garlic, and
the minced ginger root. Stir-fry for 30 seconds. Add the browned pork
and stir well, tossing with the remaining 2 1/2 teaspoons of sugar.
Turn heat high and add the chicken stock, soy sauce and oyster sauce.
Stir well and bring to a boil. Mix the remaining 2 teaspoons of
cornstarch with a little cold water in a cup, then stir into the wok.
Gently stir in the bean curd cubes, taking care not to break them up.
Remove from wok and place on serving platter. Sprinkle with the
remaining half-teaspoon of sesame oil.  Yield: 4 servings Recipe By    
:TASTE SHOW #TS0022  Posted to MC-Recipe Digest V1 #257  Date: Fri, 25
Oct 1996 08:34:25 -0400  From: Meg Antczak
<meginny@node1.frontiernet.net>

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2179 Calories From Fat: 1447 Total Fat: 160.8g Cholesterol: 341.6mg Sodium: 4636mg Potassium: 2159.9mg Carbohydrates: 83.5g Fiber: 3.8g Sugar: 30.1g Protein: 99.4g