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Bean Curd In Hot Meat Sauce

Budget.Gourmet's picture
  Bean curd cake 1 (Fresh Firm Or Chinese-Style)
  Ground pork 1 Cup (16 tbs)
  White wine 2 Tablespoon
  Cornstarch 2 Tablespoon
  Peanut oil 4 Tablespoon
  Hot bean sauce/Mein see and mixed with red chili and garlic paste 1 Tablespoon
  Minced fresh ginger 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Light soy sauce 2 Tablespoon
  Frozen green peas 1 Cup (16 tbs)
  Hot pepper oil/1 teaspoon cayenne 2 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Black pepper To Taste
  Green scallions 2 , minced
  Sesame oil 1 Teaspoon

Cut the bean curd into 1/2-inch cubes, and drain in a colander.
Marinate the pork in a mixture of the white wine and 1 teaspoon cornstarch for a few minutes.
Then fry in a hot wok containing the peanut oil.
Cook for just a moment, and then add the bean curd cubes.
Add the hot bean sauce or mein see mixed with red chili and garlic paste, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
Stir-fry for about 1 minute.
Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
Thicken the sauce with a mixture of 1 tablespoon water mixed with 1 tablespoon cornstarch.
Garnish with the black pepper, scallions, and sesame oil.

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Bean Curd In Hot Meat Sauce Recipe