| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Roast pork |
| 3 | Or | |
| 4 | Bean curd cakes | |
| 2 | Scallions | |
| 1 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil |
INSTRUCTIONS
1. Dice roast pork. Cut bean curd in 1-inch cubes and scallions in 1-inch sections. 2. Blend cornstarch, soy sauce, sherry and salt to a paste. 3. Heat oil. Add pork and scallions and stir-fry 1 minute. Remove from pan. 4. Heat remaining oil. Add bean curd cubes and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). Remove from pan. 5. Add cornstarch paste and simmer, stirring 1 minute. 6. Return bean curd, roast pork and scallions, stir-frying only to reheat. Serve at once. VARIATION: Omit step 4. Deep-fry the bean curd cubes until golden instead. 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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