Stir Fried Roast Pork And Bean Curd Ii Recipes

Steps:

• 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.

Steps:

• Make paste:
• Mince 1 tablespoon lemongrass from root end. Put minced lemongrass and remaining paste ingredients in mortar and vigorously pound to a smooth paste using pestle (most chile seeds should be crushed), 6 to 8 minutes.
• Cook beans and pork:
• Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 quarts water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.
• Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
• Heat oil in a 12-inch skillet over high heat until it shimmers, then cook seasoning paste, stirring constantly, until fragrant, about 1 minute. Add pork, tossing to coat, then spread out in skillet and brown, turning occasionally (to keep paste from burning), about 2 minutes. Add fish sauce, palm sugar, and beans and cook, tossing, until pork is just cooked through and beans are hot, about 1 minute. Remove from heat and toss with lime leaves.

Steps:

• 1. Dice roast pork. Cut long beans in 1/2-inch sections. Mash brown bean sauce. Mince garlic. Blend cornstarch and cold water to a paste. 2. Heat oil. Add salt, then garlic and brown bean sauce. Stir-fry a few times. Add roast pork stir-fry 1 minute. 3. Add long beans and stir-fry a few times to coat with oil. Add soy sauce stirfry 1 minute more. 4. Stir in and heat stock quickly. Then cook, covered, over medium heat until beans are nearly done (about 3 to 4 minutes). 5. Stir in cornstarch paste to thicken. Serve at once. VARIATION: * For the pork, substitute cooked chicken, ham or beef. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
• Add the pork, and stir to break up, cooking until the pork browns.
• Add the broccoli, and stir well.
• Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
• Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.

Steps:

• 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.