| 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
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