Stir-fried roast pork and bean curd #1

4 Servings

Ingredients

Quantity Ingredient
½ pounds Roast pork
3 Or
4 Bean curd cakes
2 Scallions
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 tablespoons Sherry
½ teaspoon Salt
1½ tablespoon Oil
1½ tablespoon Oil

Directions

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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