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Title: Stir-Fried Roast Pork and Bean Curd #1 Categories: Meat Yield: 4 Servings 1/2 lb Roast pork 3 Or 4 Bean curd cakes 2 Scallions 1 tb Cornstarch 2 tb Soy sauce 2 tb Sherry 1/2 ts Salt 1 1/2 tb Oil 1 1/2 tb Oil 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |