| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground pork |
| 1 |
|
Egg,; beaten |
| 1 |
tb |
Plus 2 teaspoons cornstarch |
| 1/2 |
ts |
Five-spice powder |
| 1/2 |
c |
Finely minced scallions |
| 1 |
tb |
Sugar |
| 3/4 |
ts |
Sesame oil |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Finely minced red pepper |
| 1/2 |
ts |
Finely minced hot green chile |
| 4 |
ts |
Finely minced garlic |
| 4 |
ts |
Finely minced ginger root |
| 1 |
c |
Chicken stock |
| 2 |
tb |
Thin soy sauce |
| 2 |
tb |
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:
“Give Satan an inch and he’ll be a ruler.”