Stir-fried roast pork and bean curd #2

4 Servings

Ingredients

Quantity Ingredient
½ pounds Roast pork
3 Or
4 Bean curd cakes
3 tablespoons Oyster sauce
½ cup Water
1 pinch Sugar
2 teaspoons Cornstarch
2 tablespoons Water
1½ tablespoon Oil
1½ tablespoon Oil
2. In one cup, combine oyster sauce, water and sugar. In another, blend

Directions

1. Slice roast pork. Cut bean curd in half, then each half in 3 or 4 slices.

cornstarch and remaining cold water to a paste.

3. Heat oil. Add roast pork, stir-fry to heat through, then remove from pan.

4. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute).

5. Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2 minutes over medium heat.

6. Add cornstarch paste and simmer, stirring, 1 minute.

7. Return roast pork, stir-frying only to reheat. Serve at once.

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

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