Stir Fried Pork With Pressed Bean Curd Recipes

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

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

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.

STIR-FRIED PORK WITH LONG BEANS

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)

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

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.