Stir-fried Pork With Deep-fried Beancurd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 5 | Dried black mushrooms | |
| 1/2 | lb | Lean pork |
| 1 | t | Cornstarch |
| 1 | t | Soy sauce |
| 2 | t | Sherry |
| 1/4 | t | Sugar |
| 1/4 | t | Oil |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Celery |
| 1/4 | c | Smoked ham |
| 4 | Pieces deep-fried bean curd | |
| 1 | Clove garlic | |
| 2 | t | Cornstarch |
| 2 | t | Water |
| 1 | T | Oyster sauce |
| 1 | pn | Sugar |
| 1 | ds | Pepper |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 3/4 | c | Stock |
INSTRUCTIONS
Soak dried mushrooms. Shred pork. Combine cornstarch, soy sauce, sherry, sugar and oil, then add to pork and toss to coat. Separately shred bamboo shoots, celery, smoked ham, deep-fried bean curd and soaked mushrooms. Crush garlic. Blend remaining cornstarch and cold water to a paste, then stir in oyster sauce, remaining sugar, and pepper. Heat oil. Add salt, then garlic and brown lightly. Add pork and stir-fry until it loses its pinkness (about 1 to 2 minutes). Add bamboo shoots, celery and mushrooms, and stir-fry 1 minute more. Stir in stock and heat quickly; then cook, covered, 2 minutes over medium heat. Stir in cornstarch mixture to thicken. Then add shredded bean curd, stirring in only to heat through. Serve at once, garnished with shredded ham. NOTE: The deep-fried bean curd is available already cooked in Chinese food stores or may be prepared at home. 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: 191
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 40.2mg
Sodium: 863.1mg
Potassium: 341.3mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 2.1g
Protein: 14.5g