BEAN CURD AND SPICY PORK
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 4 grams, TransFat 0 grams
DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 30m
Yield 4 to 6 servings if part of a meal of several courses
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
CHAR SIU
This roasted pork is a staple at Chinese restaurants, typically hung on hooks in front of a display window, glossy red on the outside, juicy on the inside (see Cook's Note). As for the flavor, it can lean either more sweet or savory. We prefer a slightly sweeter char siu with a twist: the addition of peanut butter lends a subtle nutty flavor that makes the meat even more delicious. Serve it over white rice with a Chinese green vegetable, such as bok choy, and a light drizzle of soy sauce. Any leftovers are great tossed into a stir-fry, fried rice, noodle soups or vegetable side dishes. You can also use the meat to make char siu bao.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
- Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
- Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
- When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
- Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
- Remove the pork from the oven and preheat the broiler on high until super hot.
- Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.
STIR-FRIED ROAST PORK AND BEAN CURD II
Number Of Ingredients 9
Steps:
- 1. Slice roast pork. Cut bean curd in half, then each half in 3 or 4 slices. 2. In one cup, combine oyster sauce, water and sugar. In another, blend cornstarch and remaining cold water to a paste. 3. Heat oil. Add roast pork, stir-fry to heat through, then remove from pan. 4. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to heat bean curd through (about 1 minute). 5. Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. 6. Add cornstarch paste and simmer, stirring, 1 minute. 7. Return roast pork, stir-frying only to reheat. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
More about "stir fried roast pork and bean curd ii recipes"
EASY STIR-FRIED PORK WITH STRING BEANS RECIPE - SERIOUS EATS
From seriouseats.com
4.8/5 (5)Total Time 40 minsCategory Entree, Dinner, Lunch, MainsCalories 359 per serving
FIVE SPICE TOFU WITH SHREDDED PORK - THE WOKS OF LIFE
From thewoksoflife.com
FRIED DRIED BEANCURD WITH SHREDDED PORK | MISS CHINESE FOOD
From misschinesefood.com
CHINESE RED BEAN CURD RECIPE - THE SPRUCE EATS
From thespruceeats.com
BASIC STIR-FRIED BEAN CURD - BIGOVEN.COM
From bigoven.com
STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTERS RECIPE
From recipeland.com
STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE RECIPE
From recipeland.com
PISTACHIO SISTER CORN PEPTIDE POWDER RAW FRIED PORK RECIPE
From simplechinesefood.com
STIR-FRIED LEEKS WITH ROAST PORK AND BEAN CURD RECIPE
From noobcook.com
STIR FRIED ROAST PORK AND BEAN CURD II RECIPES
From tfrecipes.com
WEEKNIGHT PORK AND BEAN SPROUTS STIR-FRY RECIPE - SERIOUS EATS
From seriouseats.com
DAD'S STIR-FRY ROAST PORK (CHOW SIU YUK) - MESSY WITCHEN
From messywitchen.com
CANTONESE STYLE BRAISED PORK BELLY WITH ARROWHEAD ROOT
From thewoksoflife.com
ASTRAY RECIPES: STIR-FRIED ROAST PORK AND BEAN CURD #2
From astray.com
HONEY GRILLED BARBECUED PORK HONEY GRILLED BARBECUED PORK …
From simplechinesefood.com
STIR FRIED ROAST PORK AND BEAN CURD I RECIPES RECIPE
From food-recipe.info
ROAST VEGETABLES - UK.LKK.COM
From uk.lkk.com
CHA SIU RECIPE (CHINESE BBQ PORK) | KITCHN
From thekitchn.com
You'll also love