Stir-fried roast pork and bean curd #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Roast pork |
| 3 | Or | |
| 4 | Bean curd cakes | |
| 3 | tablespoons | Oyster sauce |
| ½ | cup | Water |
| 1 | pinch | Sugar |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 1½ | tablespoon | Oil |
| 1½ | tablespoon | Oil |
| 2. | In | one cup, combine oyster sauce, water and sugar. In another, blend |
Directions
1. Slice roast pork. Cut bean curd in half, then each half in 3 or 4 slices.
cornstarch and remaining cold water to a paste.
3. Heat oil. Add roast pork, stir-fry to heat through, then remove from pan.
4. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute).
5. Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2 minutes over medium heat.
6. Add cornstarch paste and simmer, stirring, 1 minute.
7. Return roast pork, stir-frying only to reheat. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .