Kathy #4 - Ma-Po's Bean Curd W/Pork (Zwt II - Asia) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My sister again & this time with what she describes as the best dish I make . I've luckily eaten a lot of her oriental dishes. If she says this is the best she makes, then take it to the bank! As with the past 3, her source is her Wei-Chuan Cookbook by Huang Su Huei. Ingredients:
1 lb firm tofu (rinsed & cubed) |
2 teaspoons garlic (minced) |
2 teaspoons gingerroot (minced) |
1 green onion (minced) |
4 ounces ground pork |
2 tablespoons hot bean paste (may sub 1 tbsp dried crushed red pepper) |
2 tablespoons white wine |
1 teaspoon salt |
3 tablespoons soy sauce |
1 tablespoon cornstarch |
2 green onions (cut in 1-in sections) |
1/2 teaspoon black pepper |
1 teaspoon sesame oil |
Directions:
1. Stir fry ginger, garlic & minced green onion for 1 min in sml amt of oil.
2. Add pork & bean paste. Cook till pork is done.
3. Add bean curd, 1 cup of water & next 4 ingredients. Simmer covered for 3 minutes.
4. Mix cornstarch w/2 tbsp water & add to pan. Cook briefly till thickened & put in serving dish.
5. Sprinkle w/black pepper, sectioned green onions & sesame oil. Serve w/rice.
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