bean curd szechwan style

Categories
Vegetable
Yield
4 Servings
MeasureIngredient
4 tablespoons Oil
1 slice Fresh ginger; chopped fine
½  Scallion; chopped fine
4 ounces Pork; minced
2 tablespoons Soy sauce; dark
1 tablespoon Sherry
Pieces tofu (from block 1/2" thick); cubed
1 teaspoon Chili paste with garlic
⅛ teaspoon Sugar (or equilvalent sweetener)
1½ teaspoon Cornstarch
Clove garlic; chopped fine

From: "sharon@..." <sharon@...> Date: Thu, 25 Apr 1996 18:58:13 -0600 Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook 1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute.

Remove mixture to plate.

2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener.

3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.

Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g Carbohydrate; 15mg Cholesterol; 427mg Sodium NOTES : May be prepared in advance through step 1, or frozen after step 4.

Reheat prior to serving. [Nutritional values are off due to ingredient list. LC apprx. 8½ gr per serving.] MC-RECIPE@...

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #59

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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