Broccoli With Bean Curd And Pork
|Bean curd||8 Ounce|
|Chili garlic paste||2 Teaspoon (Hot)|
|Corn oil||1 Tablespoon|
|Lean ground pork||4 Ounce|
|Garlic cloves||2 Large|
|Shredded fresh ginger||2 Teaspoon|
|Chicken broth/Chicken stock||2⁄3 Cup (10.67 tbs)|
|Hoisin sauce||3 Tablespoon|
Drain bean curd and press between paper towels to remove moisture.
Slice into 1/4 inch cubes.
Remove tough stems from broccoli (reserve for other use) and cut florets into small pieces.
Mince garlic; shred ginger.
Heat oil in wok or large skillet over very high heat.
Add garlic, ginger and chili paste.
Stir, and when mixture begins to color, reduce heat and add bean curd.
Stir for 2 minutes, until bean curd begins to color.
Add pork and cook until it loses its pink color, stirring.
Add broccoli; stir for 2 minutes.
Mix cornstarch with a little broth.
Combine with remaining broth and hoisin; stir into broccoli.
Cover; reduce heat and simmer 3 to 5 minutes, just until broccoli is crisp tender.
Serve over noodles.