BROCCOLI AND BEAN CURD WITH PORK
Provided by Marian Burros
Categories dinner, one pot, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Drain bean curd and press between paper towels to remove moisture. Slice into 1/4-inch cubes.
- Remove tough stems from broccoli to remove moisture. Slice into 1/4-inch cubes.
- Remove tough stems for soup or puree.
- Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 7 grams, TransFat 0 grams
BEAN CURD AND SPICY PORK
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 4 grams, TransFat 0 grams
BROCCOLI WITH BEAN CURD AND PORK
Provided by Marian Burros
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 2 large servings
Number Of Ingredients 10
Steps:
- Drain bean curd and press between paper towels to remove moisture. Cut into quarter-inch cubes.
- If using whole broccoli cut off tough stems (discard or reserve them for another use) and cut florets into bite-size pieces.
- Mince whole garlic and shred ginger.
- Heat oil in wok or large skillet over very high heat. Add garlic, ginger and chili paste and stir 30 seconds. Reduce heat and add bean curd. Stir for 2 minutes, or until bean curd begins to change its color.
- Add pork and cook until it loses its pink color; stir frequently. Add broccoli; cook for 2 minutes; stir frequently.
- Mix cornstarch with a little of the stock. Combine with remaining stock and hoisin sauce and stir into broccoli mixture. Cover; reduce heat and simmer 3 to 5 minutes, until broccoli is just crisp tender. Serve over noodles.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 8 grams, TransFat 0 grams
DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 30m
Yield 4 to 6 servings if part of a meal of several courses
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
BROCCOLI BEAN BAKE
"This may sound like an unusual combination, but it's really delicious," promises Valerie McInroy of Waterloo, Iowa. "It's a tasty way to get my husband and son to eat broccoli."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11x7-in. baking dish. , Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 333 calories, Fat 22g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
BEAN CURD WITH BROCCOLI
Make and share this Bean Curd With Broccoli recipe from Food.com.
Provided by spatchcock
Categories Soy/Tofu
Time 1h6m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
- Add wine, soy sauce and sesame oil.
- Mix well.
- Cut scallion into 1 1/2-inch lengths.
- Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
- Put in scallion and broccoli.
- Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
- Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
- Remove broccoli with a slotted spoon.
- Turn heat to low and add tofu.
- Let it heat through.
- Add cornstarch mixture.Stir very gently.
- Put broccoli back in wok.
- Serve as soon as the sauce is thick and everything is heated through.
Nutrition Facts : Calories 465.6, Fat 39.2, SaturatedFat 5.2, Sodium 1627.9, Carbohydrate 13.7, Fiber 3.1, Sugar 2.4, Protein 12.9
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