Title: Sichuan Pork with Tofu
Categories: Pork
Yield: 4 Servings

3/4 lb Ground pork
1 ts Cornstarch
1 ts Salt
1 ts Soy sauce
1/4 ts Sesame oil
1/8 ts White pepper
1 lb Firm tofu
2 Green onions with tops
1 tb Cornstrch
1 tb Cold water
1 tb Vegetable oil
1 ts Garlic; finely chopped
1 tb Soy sauce
1 ts Chili paste
1/2 c 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 1/2-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 on Apr 20,
1998