Yield: 4 Servings
|1 slice||Fresh ginger; chopped fine|
|½ \N||Scallion; chopped fine|
|4 ounces||Pork; minced|
|2 tablespoons||Soy sauce; dark|
|4 \N||Pieces tofu (from block 1/2\" thick); cubed|
|1 teaspoon||Chili paste with garlic|
|⅛ teaspoon||Sugar (or equilvalent sweetener)|
|1 \N||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@...
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