Stir-fried Pork And Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 4 | Bean curd cakes | |
| 1 | Onion | |
| 1 | Clove garlic | |
| 1 | t | Vinegar |
| 1 | t | Sugar |
| 2 | t | Soy sauce |
| 1 | T | Sherry |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Cut pork and bean curd cakes in 1/2-inch cubes. Slice onion thin; crush garlic. In one cup combine sugar, soy sauce and sherry. In another,blend cornstarch and cold water to a paste. Heat oil. Add salt, then garlic and brown lightly. Add pork and stir-fry until it loses its pinkness (about 2 to 3 minutes). Stir in sugar-soy mixture. Add onion and stir-fry a few times. Gently stir in bean curd to heat through (or cook, tilting pan, to avoid breaking bean curd). Add stock and heat quickly. Cook, covered, over medium heat until done (about 2 to 3 minutes). Transfer pork and bean curd cubes to a warm serving platter. Reheat liquids in pan and stir in cornstarch paste to thicken. Pour sauce over pork and bean curd and serve at once. VARIATIONS: Slice the pork thin against the grain. Cut each bean curd cake, first in half, then in thirds. For the onion, substitute 1/4 cup scallions, cut in 1/2-inch sections. Omit the sugar-soy mixture. In step 4, add with bean curd and scallions, 1 tablespoon brown bean sauce, mashed. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 39.3mg
Sodium: 651.6mg
Potassium: 325.5mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 3.4g
Protein: 14.1g