| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 4 | Servings | |
INGREDIENTS
| 2 | T | Cooking oil |
| 1 | t | Hot oil, optional |
| 1/4 | lb | Ground pork or beef |
| 1/3 | c | Chicken broth |
| 1 | T | Fermented black beans |
| rinsed and lightly | ||
| chopped | ||
| optional | ||
| 2 | Cloves sliced garlic | |
| 2 | t | Szechwan hot pepper sauce |
| 2 1/2 | T | Dark soy sauce |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1/4 | t | Msg |
| 3 | Pads bean curd cut into 1/2" | |
| cubes | ||
| 1 | c | Peas, frozen is OK |
| 2 | t | Cornstarch mixed with |
| 2 | T | Water |
| 1/8 | t | Szechwan pepper powder |
| 1 | T | Minced scallion |
| 2 | t | Sesame oil |
INSTRUCTIONS
Heat a wok over medium high heat until hot, add the oil, wait until it is hot, then add the meat. Stir-fry the meat until it is no longer pink. Add the sauce and bring to a boil. Add the bean curd [and peas], bring to a simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir until the sauce has thickened. Turn off the heat and sprinkle with the garnish. Serve immediately. FWB@URSA.SIEMENS.COM (FREDERIC W. BREHM) REC.FOOD.RECIPES From rec.food.cooking archives. 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: 269
Calories From Fat: 210
Total Fat: 23.5g
Cholesterol: 29.8mg
Sodium: 1331.8mg
Potassium: 290.9mg
Carbohydrates: 5.9g
Fiber: 2.2g
Sugar: 1.1g
Protein: 9.7g