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Stir-Fried Bean Curd with Ground Pork & Oyster Sauce

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound ground pork
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1 each eggs
beaten
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1 tablespoon cornstarch
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2 teaspoons cornstarch
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½ teaspoon chinese five spice powder
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½ cup scallions, spring or green onions
finely minced
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1 tablespoon sugar
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¾ teaspoon sesame oil
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1 tablespoon vegetable oil
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½ cup sweet red bell peppers
finely minced
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½ teaspoon green chili peppers
finely minced
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4 teaspoons garlic
finely minced
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4 teaspoons ginger root
finely minced
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1 cup chicken broth
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2 tablespoons soy sauce, light
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2 tablespoons oyster sauce
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1 pound fir cubes, bean curd
cut in 3/4 inch cubes, room temperature
*

Ingredients

Amount Measure Ingredient Features
226.8 g ground pork
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1 each eggs
beaten
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15 ml cornstarch
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1E+1 ml cornstarch
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2.5 ml chinese five spice powder
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118 ml scallions, spring or green onions
finely minced
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15 ml sugar
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3.8 ml sesame oil
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15 ml vegetable oil
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118 ml sweet red bell peppers
finely minced
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2.5 ml green chili peppers
finely minced
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2E+1 ml garlic
finely minced
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2E+1 ml ginger root
finely minced
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237 ml chicken broth
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3E+1 ml soy sauce, light
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3E+1 ml oyster sauce
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bean curd
cut in 3/4 inch cubes, room temperature
*

Directions

Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, ½ teaspoon of the sugar, ¼ teaspoon of the sesame oil, and ¼ teaspoon salt.

Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture.

Stir-fry for about 1 minute, or until the clumps are browned and cooked through.

Remove from wok and reserve.

Lower the heat to medium.

Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root.

Stir-fry for 30 seconds.

Add the browned pork and stir well, tossing with the remaining 2½ teaspoons of sugar.

Turn heat high and add the chicken stock, soy sauce and oyster sauce.

Stir well and bring to a boil.

Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok.

Gently stir in the bean curd cubes, taking care not to break them up.

Remove from wok and place on serving platter.

Sprinkle with the remaining half-teaspoon of sesame oil.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 37054% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 703mg 29%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 51g
Vitamin A 16% Vitamin C 46%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 
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