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Stir Fried Pork With Tofu

Flavors.of.Asia's picture
Ingredients
  Boneless pork 1 Pound
  Dried mushrooms 4
  Dried lily buds 2 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Dry sherry 2 Tablespoon
  Bean curd 8 Ounce (Fresh Tofu)
  Cooking oil 3 Tablespoon
  Grated ginger root 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chopped chinese cabbage 4 Cup (64 tbs)
  Thinly sliced celery 1 Cup (16 tbs)
Directions

Partially freeze pork; slice thinly into bite-size strips.
Soak mushrooms and lily buds in warm water to cover for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Cut lily buds in 1-inch lengths.
Blend soy sauce into cornstarch; stir in dry sherry.
Set aside.
Place tofu in double thickness of cheesecloth or paper toweling.
Press gently to extract as much moisture as possible.
Cube tofu.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry tofu in hot oil for 3 minutes, turning several times.
Remove tofu.
Add gingerroot and garlic to hot wok; stir-fry 30 seconds.
Add mushrooms and lily buds; stir-fry 1 minute.
Remove mushrooms and lily buds.
Add Chinese cabbage and celery; stir-fry 3 minutes.
Remove celery and cabbage.
Add half the pork to hot wok or skillet; stir-fry 2 to 3 minutes.
Remove pork.
Stir-fry remaining pork 2 to 3 minutes.
Return all meat to wok or skillet.
Stir soy sauce mixture; stir into pork.
Cook and stir till thickened and bubbly.
Stir in mushrooms, lily buds, celery, and Chinese cabbage; cover and cook 1 minute.
Gently stir in tofu.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork

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