Stir-fried Roast Pork And Bean Curd #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Roast pork |
| 3 | Or | |
| 4 | Bean curd cakes | |
| 3 | T | Oyster sauce |
| 1/2 | c | Water |
| 1 | pn | Sugar |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 1 1/2 | T | Oil |
| 1 1/2 | T | Oil |
INSTRUCTIONS
Slice roast pork. Cut bean curd in half, then each half in 3 or 4 slices. In one cup, combine oyster sauce, water and sugar. In another, blend cornstarch and remaining cold water to a paste. Heat oil. Add roast pork, stir-fry to heat through, then remove from pan. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. Add cornstarch paste and simmer, stirring, 1 minute. Return roast pork, stir-frying only to reheat. Serve at once. 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: 306
Calories From Fat: 189
Total Fat: 21.1g
Cholesterol: 35.2mg
Sodium: 648.4mg
Potassium: 188mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: <1g
Protein: 12g