Stir-Fried Bean Curd With Ground Pork And Oyster Sauce

* Exported from MasterCook II *

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Recipe By :TASTE SHOW #TS0022
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork
1 egg, -- beaten
1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon five-spice powder
1/2 cup finely minced scallions
1 tablespoon sugar
3/4 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 cup finely minced red pepper
1/2 teaspoon finely minced hot green chile
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 cup chicken stock
2 tablespoons thin soy sauce
2 tablespoons oyster sauce
1 pound firm bean curd, cut in 3/4-inch cubes,
-- at room temperature


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

- - - - - - - - - - - - - - - - - -