| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 4 |
|
Bean curd cakes |
| 1 |
lg |
Onion |
| 1 |
|
Clove garlic |
| 1 |
ts |
Vinegar |
| 1 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 2. |
In |
one cup combine sugar, soy sauce and sherry. In another,blend |
INSTRUCTIONS
1. Cut pork and bean curd cakes in 1/2-inch cubes. Slice onion thin;
crush garlic.
cornstarch and cold water to a paste.
3. 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.
4. 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).
5. Add stock and heat quickly. Cook, covered, over medium heat until
done (about 2 to 3 minutes).
6. 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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