Stir Fried Pork With Pressed Bean Curd Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE



Stir-Fried Bean Curd with Ground Pork and Oyster Sauce image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 16

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

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.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES



Deep-Fried Bean Curd With Pork and Vegetables image

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

4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
2 cups oil for frying
1/2 pound lean raw pork
1 teaspoon cornstarch
1 teaspoon light soy sauce
2 teaspoons sake or dry sherry
1/4 teaspoon sugar
1/4 teaspoon peanut oil
1/2 cup bamboo shoots
1/2 cup celery
1/8 pound Smithfield ham
10 medium-size dried Chinese black mushrooms
1 clove garlic
2 teaspoons cornstarch mixed with a little water
1/8 teaspoon sugar
1 tablespoon oyster sauce
1/8 teaspoon pepper
2 tablespoons peanut oil
1/2 teaspoon salt
3/4 cup chicken stock or water

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

STIR-FRIED PORK WITH LONG BEANS



Stir-Fried Pork with Long Beans image

If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.

Provided by Prasan Fargrajang

Categories     Pork     Sauté     Green Bean     Spring     Healthy     Gourmet     Bangkok     Thailand

Yield Makes 3 or 4 (maincourse) servings

Number Of Ingredients 21

For seasoning paste:
1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded
3 (2- to 3-inch) dried hot Thai chiles, including seeds
3 tablespoons minced shallot
2 tablespoons minced garlic
2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp
1 teaspoon minced cilantro root or stem
1 teaspoon makrut lime zest or regular lime zest
1 teaspoon minced peeled galangal (fresh or thawed frozen)
1 teaspoon kosher salt
5 black peppercorns
1 teaspoon Thai shrimp paste
For beans and pork:
1/2 pound long beans or green beans, cut into 1-inch pieces
3/4 pound boneless pork shoulder
3 tablespoons peanut or vegetable oil
1 tablespoon Asian fish sauce
1 tablespoon packed grated palm sugar or light brown sugar
3 medium makrut lime leaves (fresh or frozen), ribs discarded and leaves minced
Equipment: a smooth stone mortar and pestle
Accompaniment: white rice

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.

TOFU, FRIED, WITH PORK AND BLACK-BEAN SAUCE (PENG'S HOME-STYLE BEAN CURD)



Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd) image

Provided by Peng Changgui

Categories     Wok     Chicken     Garlic     Onion     Pepper     Pork     Soy     Stir-Fry     Gourmet

Yield Makes 4 (first course) servings or 2 (main course) servings

Number Of Ingredients 18

3 oz pork tenderloin (preferably from tail end), thinly sliced crosswise (1/3 cup)
1 teaspoon Chinese Shaoxing cooking wine or medium-dry Sherry
1/4 teaspoon salt
1 (14- to 16-oz) block of firm tofu
1 cup plus 3 tablespoons peanut oil
2 (4- to 5-inch) fresh mild red chiles (sometimes called finger chiles), thinly sliced diagonally, then seeded
1 tablespoon finely chopped garlic
2 1/2 to 3 tablespoons Chinese fermented black beans, rinsed well and drained
3/4 cup chicken stock or reduced-sodium chicken broth
1/4 teaspoon dark soy sauce
3/4 teaspoon potato starch
1 tablespoon water
3 scallions, greens thinly sliced diagonally (reserve remainder for another use)
1/2 teaspoon Asian sesame oil
1 to 2 teaspoons Asian chile oil
Accompaniment: white rice
Special Equipment
a well-seasoned 14-inch flat-bottomed wok; a deep-fat thermometer

Steps:

  • Stir together pork, wine, and salt in a small bowl.
  • Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
  • Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
  • Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
  • Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.

BEAN CURD AND SPICY PORK



Bean Curd and Spicy Pork image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon toasted sesame oil
2 cloves garlic
1/2 teaspoon hot pepper flakes
2 tablespoons coarsely grated fresh ginger
3/4 pound lean ground pork
8 cups broccoli florets (about 2 pounds whole broccoli)
1 pound firm tofu made with calcium sulfate, drained and cut into 1/2-inch cubes
1 cup chicken stock, the no-salt-added variety
1/4 cup dry Sherry
3 tablespoons fermented black beans
2 teaspoons sugar
4 teaspoons soy sauce
1/4 teaspoon salt
2 teaspoons cornstarch

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

More about "stir fried pork with pressed bean curd recipes"

SHREDDED PORK WITH BEAN CURD AND DRIED SHRIMP
Web Mar 24, 2022 Don't let the small size fool you. As with any dried ingredient, the flavor is exponentially concentrated. Dried shrimp packs so much …
From theseasonedwok.com
4.8/5 (8)
Category Main Course
Cuisine Chinese
See details


EASY STIR-FRIED PORK WITH STRING BEANS RECIPE
Web Jan 18, 2023 Infusing your cooking oil. By heating up a small knob of ginger in the oil until browned, then discarding it, your oil ends up with a …
From seriouseats.com
4.8/5 (5)
Total Time 40 mins
Category Entree, Dinner, Lunch, Mains
Calories 359 per serving
See details


EASY PORK AND TOFU STIR FRY (豆干炒肉絲) - COOKING IN …
Web Jan 6, 2022 Heat oil in a frying pan over medium heat, add tofu, garlic, and the white and light green parts of the scallion into the pan, cook until tofu …
From cookinginchinglish.com
5/5 (6)
Total Time 20 mins
Category Main
Calories 162 per serving
See details


CHINESE TOFU SHEET STIR-FRY (千张肉丝) - THE WOKS OF LIFE

From thewoksoflife.com
4.6/5 (5)
Total Time 30 mins
Category Tofu
Published Nov 16, 2019
See details


STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTERS RECIPE
Web 30 min Trans-fat Free Ingredients Metric Directions Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, ½ …
From recipeland.com
See details


PORK STIR FRY WITH GREEN BEANS | RECIPETIN EATS
Web Apr 11, 2018 Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl. Turn heat down to medium …
From recipetineats.com
See details


JEN'S TOFU STIR-FRY: CHINESE HOME COOKING - THE …
Web Sep 19, 2013 In the wok, heat 1 tablespoon oil over high heat. Stir-fry the spiced tofu for a couple minutes until browned slightly. Set aside. Heat another tablespoon of oil and stir fry the peppers for about a minute. …
From thewoksoflife.com
See details


STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE RECIPE
Web Ingredients Metric Directions Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, ½ teaspoon of the sugar, ¼ …
From recipeland.com
See details


PORK - SHREDDED PORK WITH TOFU RECIPE TAIWANESE STYLE
Web Jan 5, 2023 The pork needs at least 30 minutes of simmering time to become tender. Salted black beans and fried tofu should be added and cooked for 5 to 8 minutes. Stir in …
From friendlyrecipe.com
See details


S2EP65-PRESSED BEAN CURD WITH SHREDDED PORK AND CHIVES 韭 …
Web RECIPE BELOW: The pressed tofu has a nice smoky five spice flavor along with the garlicky onion taste from the chives. It's a family favorite. ENJOY!Serves 4...
From youtube.com
See details


PORK AND BEAN CURD STIR-FRY — PHASE CHANGES
Web Sep 4, 2023 This homestyle Taiwanese stir-fry combines bean curd with pork, garlic chives, yellow chives, and tender bamboo shoots.
From phasechangeskitchen.com
See details


FIVE SPICE TOFU WITH SHREDDED PORK - THE WOKS OF LIFE
Web Oct 18, 2017 Preheat the wok over high heat until it just starts to smoke. Add 2 tablespoons of oil, and stir-fry the pork until it just turns opaque (i.e. only until it looks cooked––no need to brown it any longer than that). …
From thewoksoflife.com
See details


FRIED DRIED BEANCURD WITH SHREDDED PORK | MISS …
Web Apr 11, 2020 Heat the pan and pour the oil (I poured a little more oil than usual) Put shredded pork in and fry. Put shredded pork in and fry. Shred the shredded pork and serve it out, then add the fragrant dried to stir …
From misschinesefood.com
See details


BEAN CURD HOME STYLE: VEGAN AND STIR FRIED - TOFUBUD
Web Boil the rehydrated bean curds in water for about 10 min (or according to the package instructions). Mix soy/ doubanjiang sauce, honey, chili flakes, pepper, garlic, and ginger …
From tofubud.com
See details


FU PEI GUEN (CHINESE BEAN CURD ROLLS) WITH PORK, …
Web Dec 9, 2022 Chinese Fu Pei Guen (Chinese Bean Curd Rolls) With Pork, Mushroom, and Ginger Recipe Sweet, tender bean curd skin is stuffed with a mixture of ground pork, mushrooms, and ginger, then bathed in a mild, …
From seriouseats.com
See details


STIR-FRY RECIPES - MSN
Web Feb 14, 2023 More for You. Gourmet Traveller's best stir-fry recipes, from stir-fry noodles to stir-fried vegetables. These mostly Asian stir-fry recipes are midweek winners. All …
From msn.com
See details


STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTERS RECIPE
Web 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. …
From recipeland.com
See details


DEEP FRIED BEAN CURDS WITH MINCED PORK - MESSY WITCHEN
Web Fry garlic until fragrant. Then add minced pork and dried shrimps. Stir fry until aromatic. Next, add the seasoning and mix well. Once cooked, scoop it over the fried bean curd …
From messywitchen.com
See details


Related Search