| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Roast pork |
| 3 |
|
Or |
| 4 |
|
Bean curd cakes |
| 3 |
tb |
Oyster sauce |
| 1/2 |
c |
Water |
| 1 |
pn |
Sugar |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 2. |
In |
one cup, combine oyster sauce, water and sugar. In another, blend |
INSTRUCTIONS
1. Slice roast pork. Cut bean curd in half, then each half in 3 or 4
slices.
cornstarch and remaining cold water to a paste.
3. Heat oil. Add roast pork, stir-fry to heat through, then remove from
pan.
4. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to
heat bean curd through (about 1 minute).
5. Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2
minutes over medium heat.
6. Add cornstarch paste and simmer, stirring, 1 minute.
7. 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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