Pressed Bean Curd With Pork And Vegetables Recipe
Ingredients
| Pork | 1/2 pound | |
| Sugar | 1/4 Teaspoon | |
| Chinese mushrooms | 12 | |
| 1/2 teaspoon monosodium | ||
| 2 cups bamboo shoots glutamate | ||
| 3 pressed bean cakes | ||
| Red peppers | 6 Small | |
| Green peppers | 2 Cup (16 tbs) (Marinade for pork:) | |
| Light soy sauce | 1 Teaspoon (Marinade for pork:) | |
| Garlic | 1 Clove (5gm) (Marinade for pork:) | |
| Cornstarch | 1 Teaspoon (Marinade for pork:) | |
| Vegetable oil | 2 Tablespoon (Marinade for pork:) | |
| Sherry | 2 Teaspoon (Marinade for pork:) | |
| Salt | 1/2 Teaspoon (Marinade for pork:) | |
| Sugar | 1/4 Teaspoon (Marinade for pork:) | |
| 1/2 cup chicken stock or water | ||
| Vegetable oil | 1/4 Teaspoon (Marinade for pork:) | |
Directions
Shred pork and add marinade.
Soak mushrooms for 15 minutes in cold water or until soft.
Shred mushrooms, bamboo shoots, and bean cakes.
Wash and seed both red and green peppers.
Shred both.
Mince garlic.
Using a high flame, heat pan and add oil, salt, and garlic.
Next add pork and stir for 1 minute.
Next add all vegetables and stir.
Add chicken stock and cover for 2 1/2 minutes.
Stir for another minute.
Next add sugar, monosodium, and stir in bean cakes.
Soak mushrooms for 15 minutes in cold water or until soft.
Shred mushrooms, bamboo shoots, and bean cakes.
Wash and seed both red and green peppers.
Shred both.
Mince garlic.
Using a high flame, heat pan and add oil, salt, and garlic.
Next add pork and stir for 1 minute.
Next add all vegetables and stir.
Add chicken stock and cover for 2 1/2 minutes.
Stir for another minute.
Next add sugar, monosodium, and stir in bean cakes.
Chef
