| 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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