Sichuan pork with tofu

Yield: 4 Servings

Measure Ingredient
¾ pounds Ground pork
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Soy sauce
¼ teaspoon Sesame oil
⅛ teaspoon White pepper
1 pounds Firm tofu
2 \N Green onions with tops
1 tablespoon Cornstrch
1 tablespoon Cold water
1 tablespoon Vegetable oil
1 teaspoon Garlic; finely chopped
1 tablespoon Soy sauce
1 teaspoon Chili paste
½ cup Chicken broth

Mix pork, 1 tsp. cornstarch, the salt, 1 tsp. soy sauce, the sesame oil and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes. Cut tofu into ½-inch pieces. Cut green onions diagonally into 2-inch pieces. Mix 1 tbsp. cornstarch and the water. Heat wok or 12-inch skillet until very hot. Add vegetable oil; rotate wok to coat side. Add pork and the garlic; stir-fry until pork is no longer pink. Stir in 1 tbsp.

soy sauce and the chili paste. Stir in tofu. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir about 20 seconds or until thickened. Stir in green onions. Makes 4 servings. Formatted by Mary Wilson, BWVB02B.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 20, 1998

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