Braised Bean Curd and Pork Recipe |
Ingredients: Serves 4 |
3 blocks firm bean curd, cut into 1-inch cubes 250g lean pork, boiled 2 scallions, cut into 2-cm lengths 10 slices of canned bamboo shoots 1 small carrot, sliced ½ cup snow peas ½ cup canned baby corn 6 button mushrooms 2 tablespoons soy sauce 1 teaspoon sugar 1 cup (225ml) stock 1 teaspoon corn flour rendered in 5 tablespoon cold water until smooth 4 tablespoons oil |
Method: Trim off and discard the mushroom stems. Set aside. Slice the pork into thin strips. Heat the oil in a deep pan or wok and sauté the bean curd for a minute. Remove and set aside. In the same wok, sauté the scallions, bamboo shoots, carrots, pork, snow peas, baby corn, and mushrooms for about a minute. Include the soy sauce, sugar and the stock and then bring to a boil. Finally, add the bean curd and simmer for 10 minutes. Thicken the dish by stirring in the rendered cornstarch, then turn off the heat. Serve hot. |
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