Hunan Stir Fry With Tofu
|Ground pork||1⁄2 Pound|
|Dry sherry||1 Tablespoon|
|Minced fresh ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Regular-strength chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Onion||1 , cut into 3/4 inch pieces|
|Green pepper||1 , cut into 3/4 inch pieces|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Cut tofu into 1/2-inch cubes; drain well on several layers of paper towels.
Meanwhile, combine pork, sherry, ginger and garlic in small bowl; let stand 10 minutes.
Blend broth, cornstarch, soy sauce, vinegar and red pepper; set aside.
Heat wok or large skillet over medium-high heat; add pork.
Cook, stirring to separate pork, about 3 minutes, or until lightly browned; remove.
Heat oil in same pan.
Add onion and green pepper; stir-fry 4 minutes.
Add pork and soy sauce mixture.
Cook and stir until mixture boils and thickens.
Gently fold in tofu; heat through.