Stir Fried Roast Pork And Bean Curd Ii Recipes

STIR-FRIED BEAN CURD WITH ROAST PORK

Steps:

• 1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. Slice or dice pork.2. Heat oil. Add salt then scallion, and stir-fry a few times until translucent. Add pork and stir-fry a few times. Then add bean curd stir-fry gently until heated through (2 to 3 minutes). 3. Sprinkle with soy sauce and remaining salt and stir in gently.NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or tilt the pan from time to time to baste the bean curd with hot oil or else separately turn the pieces so they can heat through evenly. VARIATIONS: * For the soy sauce, substitute oyster sauce. * Use 4 or 5 whole scallions, cut in 1-inch lengths. * Before serving, sprinkle bean curd with a few drops of sesame oil or garnish with minced raw scallion

STIR-FRIED ROAST PORK AND BEAN CURD II

Steps:

• 1. Slice roast pork. Cut bean curd in half, then each half in 3 or 4 slices. 2. In one cup, combine oyster sauce, water and sugar. In another, blend cornstarch and remaining cold water to a paste. 3. Heat oil. Add roast pork, stir-fry to heat through, then remove from pan. 4. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). 5. Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. 6. Add cornstarch paste and simmer, stirring, 1 minute. 7. Return roast pork, stir-frying only to reheat. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.