Stir Fried Pork With Tofu
|Boneless pork||1 Pound|
|Dried lily buds||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|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)|
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.
Place tofu in double thickness of cheesecloth or paper toweling.
Press gently to extract as much moisture as possible.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry tofu in hot oil for 3 minutes, turning several times.
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.
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.