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Sichuan Braised Bean Curd's picture
  Chicken broth 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Chili paste 1 Teaspoon
  Sesame oil 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Minced garlic 2 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Whole dried chili peppers 4
  Fermented black beans 1 Tablespoon, rinsed and coarsely chopped
  Green onions 2 , cut into 2-inch pieces (Including Tops)
  Lean ground pork 1⁄4 Pound
  Firm tofu 1 Pound, drained and cut into 1/2-inch cubes (1 Package)
  Sliced bamboo shoots 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon, mixed
  Water 4 Teaspoon

Preparation Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, chili peppers, black beans, and green onions; cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 1 1/2 minutes or until meat is browned and crumbly.
Stir in sauce, tofu, and bamboo shoots.
Cover and cook for 2 minutes.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1159 Calories from Fat 656

% Daily Value*

Total Fat 74 g114.6%

Saturated Fat 14.6 g73%

Trans Fat 0 g

Cholesterol 73.7 mg24.6%

Sodium 2122.5 mg88.4%

Total Carbohydrates 52 g17.2%

Dietary Fiber 12 g48.2%

Sugars 10 g

Protein 76 g151.3%

Vitamin A 145.1% Vitamin C 49.6%

Calcium 98% Iron 55.8%

*Based on a 2000 Calorie diet


Sichuan Braised Bean Curd Recipe