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Sichuan Braised Bean Curd Recipe
|Chicken broth||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Chili paste||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Whole dried chili peppers||4|
|Fermented black beans||1 Tablespoon, rinsed and coarsely chopped|
|Green onions||2 , cut into 2-inch pieces (Including Tops)|
|Lean ground pork||1⁄4 Pound|
|Firm tofu||1 Pound, drained and cut into 1/2-inch cubes (1 Package)|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Teaspoon, mixed|
Serving size: Complete recipe
Calories 1159 Calories from Fat 656
% Daily Value*
Total Fat 74 g114.6%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 73.7 mg
Sodium 2122.5 mg88.4%
Total Carbohydrates 52 g17.2%
Dietary Fiber 12 g48.2%
Sugars 10 g
Protein 76 g151.3%
Vitamin A 145.1% Vitamin C 49.6%
Calcium 98% Iron 55.8%
*Based on a 2000 Calorie diet
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, chili peppers, black beans, and green onions; cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 1 1/2 minutes or until meat is browned and crumbly.
Stir in sauce, tofu, and bamboo shoots.
Cover and cook for 2 minutes.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.