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