Braised pork and bean curd
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork |
| 2 | cups | Water |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | Onion | |
| 1 | Clove garlic | |
| 1½ | cup | Stock |
| 1 | tablespoon | Sugar |
| 4 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| 2½ | tablespoon | Oil |
Directions
1. Place pork in a pan with water and bring to a boil. Cook, uncovered, 4 minutes, then drain, discarding liquid. Let pork cool.
2. Meanwhile slice or cube bean curd, slice onion, crush garlic. Combine stock, sugar, soy sauce and salt.
3. Heat oil in a large heavy pan. Add onion and garlic and brown lightly. Add pork and brown quickly on all sides.
4. Add bean curd; stir-fry gently, or tilt pan, to cover with hot oil.
5. Add stock mixture and heat; then simmer, covered, until pork is tender (about 40 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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