Sauteed Bean Curd Family Style Recipe
Ingredients
| 4 cakes Chinese bean curd | ||
| 1 cup peanut or vegetable oil | ||
| Ground pork | 1/4 Pound | |
| 1 Tbs hot bean paste | ||
| Garlic | 1 Tablespoon, minced | |
| Ginger | 1 Teaspoon, chopped | |
| Chicken broth | 2/3 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 Tbs tapioca starch dissolved in 2 Tbs water | ||
| 2 stalks scallions, chopped | ||
| Sesame oil | 1 Teaspoon | |
Directions
Cut the bean curd into 1 1/2 inch (4 cm) square pieces.
Cut each square diagonally into two triangles.
Then cut each piece horizontally to a thickness of about 1/4 inch (6 mm).
Heat the oil in a wok.
Deep fry the bean curd pieces (put in enough to be covered with the oil) until they are golden brown.
Remove the bean curd from the wok and reduce oil to 2 Tbs.
Heat the 2 Tbs oil in wok.
Stir fry the ground pork for 1 minute.
Then add the hot bean paste, garlic, and ginger, stirring constantly.
Finally add chicken broth, browned bean curd, sugar, and salt.
Bring to a boil, then cover the wok and cook over low heat for about 3 minutes.
Thicken the sauce with tapioca paste.
Garnish with chopped scallion and sesame oil.
Cut each square diagonally into two triangles.
Then cut each piece horizontally to a thickness of about 1/4 inch (6 mm).
Heat the oil in a wok.
Deep fry the bean curd pieces (put in enough to be covered with the oil) until they are golden brown.
Remove the bean curd from the wok and reduce oil to 2 Tbs.
Heat the 2 Tbs oil in wok.
Stir fry the ground pork for 1 minute.
Then add the hot bean paste, garlic, and ginger, stirring constantly.
Finally add chicken broth, browned bean curd, sugar, and salt.
Bring to a boil, then cover the wok and cook over low heat for about 3 minutes.
Thicken the sauce with tapioca paste.
Garnish with chopped scallion and sesame oil.
Chef
