Stir-Fried Roast Pork and Bean Curd

1/2 lb Roast pork
3 Or 4 Bean curd cakes
2 Scallions
1 tb Cornstarch
2 tb Soy sauce
2 tb Sherry
1/2 ts Salt
1 1/2 tb Oil
1 1/2 tb Oil

Dice roast pork. Cut bean curd in 1-inch cubes and scallions in 1-inch sections.

Blend cornstarch, soy sauce, sherry and salt to a paste.

Heat oil. Add pork and scallions and stir-fry 1 minute. Remove from pan.

Heat remaining oil. Add bean curd cubes and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). Remove from pan.

Add cornstarch paste and simmer, stirring 1 minute.

Return bean curd, roast pork and scallions, stir-frying only to reheat. Serve at once.

Stir-Fried Roast Pork and Bean Curd printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.