Stir-Fried Bean Curd With Ground Pork & Oys
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Stir-Fried Bean Curd With Ground Pork & Oys
  Pork    Beans  
Last updated 6/12/2012 1:24:58 AM. Recipe ID 58718. Report a problem with this recipe.
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      Title: Stir-fried bean curd with ground pork & oys
 Categories: New, Text, Import
      Yield: 4 Servings
      1/2 lb ground pork
        1    egg, -- beaten
        1 TB plus 2 teaspoons cornstarch
      1/2 ts five-spice powder
      1/2 c  finely minced scallions
        1 TB sugar
      3/4 ts sesame oil
        1 TB vegetable oil
      1/2 c  finely minced red pepper
      1/2 ts finely minced hot green
  :          chile
        4 ts finely minced garlic
        4 ts finely minced ginger root
        1 c  chicken stock
        2 TB thin soy sauce
        2 TB oyster sauce
        1 lb firm bean curd, cut in
      3/4    -inch cubes, -- at room
  :          temper
  Mix together the pork, the egg, 1 tablespoon of the cornstarch, the
  five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the
  sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place
  the vegetable oil in a hot wok over very high heat, then add small
  clumps of the pork mixture. Stir-fry for about 1 minute, or until the
  clumps are browned and cooked through. Remove from wok and reserve.
  Lower the heat to medium. Add to the wok, 6 tablespoons of scallions,
  the minced red pepper, the minced green chile, the minced garlic, and
  the minced ginger root. Stir-fry for 30 seconds. Add the browned pork
  and stir well, tossing with the remaining 2 1/2 teaspoons of sugar.
  Turn heat high and add the chicken stock, soy sauce and oyster sauce.
  Stir well and bring to a boil. Mix the remaining 2 teaspoons of
  cornstarch with a little cold water in a cup, then stir into the wok.
  Gently stir in the bean curd cubes, taking care not to break them up.
  Remove from wok and place on serving platter. Sprinkle with the
  remaining half-teaspoon of sesame oil.
  Yield: 4 servings

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Recipe ID 58718 (Apr 03, 2005)

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