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                         Bean Curd Szechwan Style

Recipe By     : adapted from Madame Wong's Long-Life Chinese Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Tofu
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   oil
   1      slice         fresh ginger -- chopped fine
     1/2                scallion -- chopped fine
   4      ounces        pork -- minced
   2      tablespoons   soy sauce -- dark
   1      tablespoon    sherry
   4      pieces        tofu (from block 1/2" thick) -- cubed
   1      teaspoon      chili paste with garlic
     1/8  teaspoon      sugar (or equilvalent sweetener)
   1 1/2  teaspoons     cornstarch 
   1      clove         garlic -- chopped fine

1. Heat 2 T. of oil in wok.  Stir-fry ginger and scallions 30 seconds.  Put in
port.  Stir-fry 1 minute.  Add 1 T. soy sauce and sherry.  Cook 1 minute.
Remove mixture to plate.

2.  Heat 2 T oil in wok.  Put in tofu.  Add 1 T soy sauce, stock, chili past
and sugar/sweetener.

3.  Put pork mixture on top of todu.  Cook over high heat 2 minutes.  Add
dissolved cornstarch to thicken (optional).  Add garlic.  Stir gently into
sauce.

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Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g
Carbohydrate; 15mg Cholesterol; 427mg Sodium

NOTES :  May be prepared in advance through step 1, or frozen after step 4.
 Reheat prior to serving.  [Nutritional values are off due to ingredient list.
 LC apprx. 8.5 gr per serving.]