Bean Curd With Braised Pork
|Pork||1 Pound, cut into 1 1/2 inch cubes|
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Soy sauce||4 Tablespoon|
|Sliced onion||1 Cup (16 tbs)|
|Ginger slices||1 , shredded|
|Garlic||1 Clove (5 gm), crushed|
|Brown sugar||1 Tablespoon|
|Bean curd square||3|
|Cornstarch||1 Teaspoon, mixed with water|
Place the pork in a saucepan with the beef stock, sherry, soy sauce, onion, ginger, garlic and brown sugar.
Bring to a boil, cover and turn the heat low; simmer for 15 minutes.
Cut the bean curds into quarters and carefully add to the saucepan; cover and simmer for another 20 minutes.
Add the thickening and continue to simmer until it is smooth and thick, stirring constantly.
Serve very hot in a shallow dish