Sichuan pork with tofu

4 Servings

Ingredients

QuantityIngredient
¾poundsGround pork
1teaspoonCornstarch
1teaspoonSalt
1teaspoonSoy sauce
¼teaspoonSesame oil
teaspoonWhite pepper
1poundsFirm tofu
2Green onions with tops
1tablespoonCornstrch
1tablespoonCold water
1tablespoonVegetable oil
1teaspoonGarlic; finely chopped
1tablespoonSoy sauce
1teaspoonChili paste
½cupChicken broth

Directions

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