Stir-Fried Bean Curd With Ground Pork & Oys Recipe

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Stir-Fried Bean Curd With Ground Pork & Oys Ingredients

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Stir-Fried Bean Curd With Ground Pork & Oys

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This Recipe for Stir-Fried Bean Curd With Ground Pork & Oys is one of thousands in the Recipes-to-go Asian Cookbook.

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Stir-Fried Bean Curd With Ground Pork & Oys

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Stir-Fried Bean Curd With Ground Pork & Oys Directions

1/2 lb ground pork
1 egg, -- beaten
1 TB plus 2 teaspoons cornstarch
1/2 ts five-spice powder
1/2 c finely minced scallions
1 TB sugar
3/4 ts sesame oil
1 TB vegetable oil
1/2 c finely minced red pepper
1/2 ts finely minced hot green
: chile
4 ts finely minced garlic
4 ts finely minced ginger root
1 c chicken stock
2 TB thin soy sauce
2 TB oyster sauce
1 lb firm bean curd, cut in
3/4 -inch cubes, -- at room
: temper

Mix together the pork, the egg, 1 tablespoon of the cornstarch, the
five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the
sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place
the vegetable oil in a hot wok over very high heat, then add small
clumps of the pork mixture. Stir-fry for about 1 minute, or until the
clumps are browned and cooked through. Remove from wok and reserve.

Lower the heat to medium. Add to the wok, 6 tablespoons of scallions,
the minced red pepper, the minced green chile, the minced garlic, and
the minced ginger root. Stir-fry for 30 seconds. Add the browned pork
and stir well, tossing with the remaining 2 1/2 teaspoons of sugar.
Turn heat high and add the chicken stock, soy sauce and oyster sauce.
Stir well and bring to a boil. Mix the remaining 2 teaspoons of
cornstarch with a little cold water in a cup, then stir into the wok.
Gently stir in the bean curd cubes, taking care not to break them up.

Remove from wok and place on serving platter. Sprinkle with the
remaining half-teaspoon of sesame oil.

Yield: 4 servings

Recipe By :TASTE SHOW #TS0022

Date: Fri, 25 Oct 1996 12:06:30
~0400

Serves: 4

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