Braised Bean Curd and Pork Recipe

Braised Bean Curd and Pork Recipe

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.