Stir-fried roast pork and bean curd #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Roast pork |
| 3 | Or | |
| 4 | Bean curd cakes | |
| 2 | Scallions | |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | Oil |
| 1½ | tablespoon | Oil |
Directions
1. Dice roast pork. Cut bean curd in 1-inch cubes and scallions in 1-inch sections.
2. Blend cornstarch, soy sauce, sherry and salt to a paste.
3. Heat oil. Add pork and scallions and stir-fry 1 minute. Remove from pan.
4. Heat remaining oil. Add bean curd cubes and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). Remove from pan.
5. Add cornstarch paste and simmer, stirring 1 minute.
6. Return bean curd, roast pork and scallions, stir-frying only to reheat. Serve at once.
VARIATION: Omit step 4. Deep-fry the bean curd cubes until golden instead.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .