BEAN CURD SZECHWAN-STYLE
4 tbsp oil, divided use
1 slice fresh ginger, chopped fine
1/2 scallion, chopped fine
4 oz pork, minced
2 tbsp dark soy sauce, divided use
1 tbsp sherry
4 pieces tofu (from block 1/2-inch thick), cut in cubes
1 tsp chili paste with garlic
1/8 tsp sugar (or equivalent sweetener)
1 1/2 tsp cornstarch
1 clove garlic, chopped fine
Heat 2 tablespoons of oil in wok. Stir-fry ginger and scallions 30 seconds.
Put in pork. Stir-fry 1 minute.
Add 1 tablespoon soy sauce and sherry. Cook 1 minute. Remove mixture to plate.
Heat 2 the remaining 2 tablespoons oil in wok. Put in tofu. Add 1 tablespoons soy sauce, stock, chili past and sugar/sweetener. Put pork mixture on top of tofu. Cook over high heat 2 minutes.
Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.
Makes 4 servings
Source: Madame Wong's Long-Life Chinese Cookbook by S. T. Ting Wong, Sylvia Schulman, and Linda Jarvis
4 tbsp oil, divided use
1 slice fresh ginger, chopped fine
1/2 scallion, chopped fine
4 oz pork, minced
2 tbsp dark soy sauce, divided use
1 tbsp sherry
4 pieces tofu (from block 1/2-inch thick), cut in cubes
1 tsp chili paste with garlic
1/8 tsp sugar (or equivalent sweetener)
1 1/2 tsp cornstarch
1 clove garlic, chopped fine
Heat 2 tablespoons of oil in wok. Stir-fry ginger and scallions 30 seconds.
Put in pork. Stir-fry 1 minute.
Add 1 tablespoon soy sauce and sherry. Cook 1 minute. Remove mixture to plate.
Heat 2 the remaining 2 tablespoons oil in wok. Put in tofu. Add 1 tablespoons soy sauce, stock, chili past and sugar/sweetener. Put pork mixture on top of tofu. Cook over high heat 2 minutes.
Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.
Makes 4 servings
Source: Madame Wong's Long-Life Chinese Cookbook by S. T. Ting Wong, Sylvia Schulman, and Linda Jarvis
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