| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Chicken Stock or canned low-sodium chicken broth; plus |
| 2 |
tb |
Chicken Stock |
| 1/3 |
c |
Soy sauce; (I used dark soy sauce) |
| 3/4 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
tb |
Water; (cold water) |
| 3 |
tb |
Cooking oil; (I used p-nut oil and prob only 2 Tbsp) |
| 5 |
|
Cloves garlic; minced |
| 1 1/2 |
tb |
Grated fresh ginger |
| 1 |
sm |
Onion; minced, (I used TX 1015, of course) |
| 1/2 |
ts |
Dried red-pepper flakes; plus more to taste, (loooooooooots more, plus hab pwd) |
| 3/4 |
lb |
Ground pork |
| 1/4 |
ts |
Salt |
| 6 |
oz |
Snow peas; cut into 1/2 inch pieces, (I left mine whole) |
| 1 1/2 |
lb |
Firm tofu; cut into 2-inch cubes |
| 3/4 |
ts |
Asian sesame oil |
INSTRUCTIONS
Tried this recipe last night from cookbook called "Quick from Scratch" from
"Food and Wine" and it was really pretty tasty and made me think of Doug in
BC :-). This book has some nicely flavored stuff that is quick and seems as
advertised (called "real food for busy weeknights"). Doug: I pressed the
tofu like you've said to do and it worked! Made the pieces hold together
better as I cooked them and also seemed like they may have absorbed more of
the flavors of the sauce, too. Thanks for that tip!
1. In a small bowl, combine the stock, soy sauce, and sugar. In another
small bowl, combine the cornstarch and water.
2. In a wok or large frying pan, heat the oil over moderately high heat.
Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
Add the onion and red-pepper flakes and stir fry for 1 minute. Increase the
heat to high and add the pork and salt. Stir-fry, breaking the meat into
small bits with a metal spatula or spoon, until the meat is no longer pink,
about 3 minutes.
3. Add the stock mixture and bring to a boil. Reduce the heat to moderately
high and add the snow peas and tofu. Simmer, stirring gently, until the
tofu is heated through, about 3 minutes. Stir the cornstarch mixture and
add it to the pan. Simmer until thickened. Stir in the sesame oil.
More notes from me: I think my ground pork from the grocery may have had
water added, because I had to pour off some as I stir fried it and still
needed to add more cornstarch slurry to thicken the sauce at the end. Be
sure to use the toasted (dark colored) sesame oil and add after taking off
heat. I served with white jasmine rice, and some Sriracha was good on the
side to dip an occasional piece of tofu in for a nice garlicky blast. Be
sure to have everything ready before you start to stir fry, it goes pretty
fast from that point on.
Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@selec.net> on May
25, 1999, converted by MM_Buster v2.0l.
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