Chinese Stir-fried Bean Curd with Snow Peas and Pork Shreds
Stir-fried Bean Curd with Snow Peas and Pork Shreds
Stir-fried Bean Curd with Pork Shreds and Snow Peas
Bean curd or tofu as it is also called, is an important source of protein in many parts of the world and is a staple in many vegetarian diets. It can also be a just another tasty component in a Chinese stir-fry.
In the following recipe, the pieces of deep-fried tofu contrast well with the pork shreds, the chewy Chinese mushrooms and the crunchy snow peas to provide a tasty stir-fry which is easy to make and inexpensive.
It is best if you can find a local Chinese market to buy your bean curd and other Chinese ingredients. The bean curd will be fresher and all of the ingredients will be cheaper.
Almost any city with at least a few Chinese restarants will have a Chinese grocery store if you look for it.
1 Pound of Fresh Bean Curd (tofu) sliced ½ inch thick about the size of pea pods
4 Oz. of Lean Pork cut into matchstick sized pieces
4 Chinese Dried Mushrooms (soak in hot water until soft, discard the hard stems and cut them into thin strips)
4 Oz. of Fresh Snow Peas (break off any tough ends and blanch for 30 seconds in boiling water)
3 Scallions (cut into 1 ½ inch lengths including the green part)
2 Cups of Oil for deep-frying the bean curd
2 Tablespoons Black Soy Sauce
1 Tablespoon Thin Soy Sauce
2 Teaspoons Dry White Wine
½ Cup Clear Chicken Broth
¼ Teaspoon sugar
1 Teaspoon Cornstarch mixed with 2 Teaspoons Water
1 Teaspoon Sesame Seed Oil
- Heat the oil in a large frying pan or wok and deep-fry the bean curd until it is golden colored.
- Remove the bean curd to a bowl using a drainer or a slotted spoon.
- Remove all but two tablespoons of oil from the pan and stir-fry the pork, scallions, mushrooms and snow peas until the pork is no longer pink.
- Add the sauce and cook until the sauce bubbles.
- Thicken it with the cornstarch water and swirl in the sesame seed oil.
- Serve hot with steamed rice.
Stir-fry with Bean Curd
CHINESE BEAN CURD (TOFU)
Bean curd (tofu) is made by coagulating soy milk and pressing the resultant curd into soft blocks. There are many different varieties available.
It originated in China in ancient times and was later introduced into Korea, Japan, etc. It is believed that its use was spread with Buddhism since it is an important source of protein in their diet.
Cooking with Bean Curd
How often do you cook with bean curd (tofu)?
Assorted Tofu Products in a Chinese Market
Vegetarian Tofu Appetizers
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