Yield: 3 Servings
Measure | Ingredient |
---|---|
1 pounds | Pork |
2 cups | Water |
2 \N | Or |
3 \N | Bean curd cakes |
1 \N | Onion |
1 \N | Clove garlic |
1½ cup | Stock |
1 tablespoon | Sugar |
4 tablespoons | Soy sauce |
½ teaspoon | Salt |
2½ tablespoon | Oil |
1. Place pork in a pan with water and bring to a boil. Cook, uncovered, 4 minutes, then drain, discarding liquid. Let pork cool.
2. Meanwhile slice or cube bean curd, slice onion, crush garlic. Combine stock, sugar, soy sauce and salt.
3. Heat oil in a large heavy pan. Add onion and garlic and brown lightly. Add pork and brown quickly on all sides.
4. Add bean curd; stir-fry gently, or tilt pan, to cover with hot oil.
5. Add stock mixture and heat; then simmer, covered, until pork is tender (about 40 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .