Stir Fried Pork And Bean Curd Recipes

Steps:

• Stir together pork, wine, and salt in a small bowl.
• Cut tofu lengthwise into 1/4-inch-thick slices, then cut each slice crosswise into thirds. Blot tofu pieces between layers of paper towels to absorb excess moisture. Repeat with 1 or 2 changes of dry paper towels.
• Heat 1 cup peanut oil in wok over high heat until thermometer registers 375°F. Cook tofu in 5 or 6 batches, stirring to keep slices from sticking together and turning over as needed, until golden, 1 to 2 minutes per batch. Transfer tofu as fried with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Carefully transfer oil to a heatproof container to cool (before discarding), then wipe wok clean.
• Reheat wok over high heat until smoking, then add remaining 3 tablespoons peanut oil, swirling to coat wok evenly. Add chiles and garlic and stir-fry until fragrant, about 1 minute. Add pork mixture and stir-fry until no longer pink, 1 to 2 minutes, then add black beans and stir-fry until fragrant, about 1 minute. Add stock, tofu, and soy sauce and simmer 3 minutes.
• Stir together potato starch and water in a small bowl, then add to tofu mixture in wok and simmer, stirring until sauce is thickened, about 1 minute. Add scallion greens, stirring until just wilted, then remove from heat and stir in sesame oil. Stir in chile oil to taste.

Steps:

• In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
• Add the pork, and stir to break up, cooking until the pork browns.
• Add the broccoli, and stir well.
• Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
• Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.

Steps:

• Make paste:
• Mince 1 tablespoon lemongrass from root end. Put minced lemongrass and remaining paste ingredients in mortar and vigorously pound to a smooth paste using pestle (most chile seeds should be crushed), 6 to 8 minutes.
• Cook beans and pork:
• Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 quarts water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.
• Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
• Heat oil in a 12-inch skillet over high heat until it shimmers, then cook seasoning paste, stirring constantly, until fragrant, about 1 minute. Add pork, tossing to coat, then spread out in skillet and brown, turning occasionally (to keep paste from burning), about 2 minutes. Add fish sauce, palm sugar, and beans and cook, tossing, until pork is just cooked through and beans are hot, about 1 minute. Remove from heat and toss with lime leaves.

Steps:

• 1. Cut pork and bean curd cakes in 1/2-inch cubes. Slice onion thin crush garlic. 2. In one cup combine sugar, soy sauce and sherry. In another, blend cornstarch and cold water to a paste. 3. Heat oil. Add salt, then garlic and brown lightly. Add pork and stir-fry until it loses its pinkness (about 2 to 3 minutes). Stir in sugar-soy mixture. 4. Add onion and stir-fry a few times. Gently stir in bean curd to heat through (or cook, tilting pan, to avoid breaking bean curd). 5. Add stock and heat quickly. Cook, covered, over medium heat until done (about 2 to 3 minutes). 6. Transfer pork and bean curd cubes to a warm serving platter. Reheat liquids in pan and stir in cornstarch paste to thicken. Pour sauce over pork and bean curd and serve at once. VARIATIONS: * Slice the pork thin against the grain. Cut each bean curd cake, first in half, then in thirds. * For the onion, substitute 1/4 cup scallions, cut in 1/2-inch sections. Omit the sugar-soy mixture. In step 4, add with bean curd and scallions, 1 tablespoon brown bean sauce, mashed.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
• Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.