| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | China, Vegetables, Archived | 4 | Servings |
INGREDIENTS
| -JUDI M. PHELPS (GPHELPS1) | ||
| 1/2 | Block tofu | |
| 1 | lb | Napa (chinese cabbage) |
| 1/2 | c | Water |
| 2 | tb | Cornstarch; divided |
| 4 | tb | Kikkoman soyce sauce;divided |
| 1/4 | lb | Boneless lean pork |
| 2 | ts | Fresh ginger; minced |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Sugar |
| 2 | tb | Vegetable oil; divided |
| 1 | md | Onion; chunked |
| 2 | md | Tomatoes; chunked |
INSTRUCTIONS
Cut tofu into 1/2-inch cubes; drain well on several layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1-inch strips; set aside. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside. Cut pork into thin slices, then into thin strips. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through. Source: Best Recipes, Kikkoman ~--- Uploaded by Judi Phelps File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”