Pork in Preserved Beancurd

Name: Pork in Preserved Beancurd
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp cornflour/cornstarch; 30 ml/2 tbsp oil; 450 g/1 lb pork rib-eye steak streaked with a little fat, cut into thin slices; 2 garlic cloves, finely sliced; ½ large onion, finely sliced; 30 ml/2 tbsp preserved red beancurd; 5 ml/1 tsp sugar; 120 ml/4 fl oz/½ cup water; rice, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Cantonese chefs use two main types of preserved beancurd: the more common white variety known as fu yee in Cantonese, and a red one, known as lam yee. The latter not only has a more intense flavour, but it also gives the dish a very attractive bright red colour.

Ingredients

15 ml/1 tbsp cornflour/cornstarch
450 g/1

Asia
China
Cantonese
Guangzhou
Main course
Gluten-free

Method

Put the cornflour in a bowl or strong plastic bag, add the pork and toss lightly to coat.
Heat the oil in a wok and fry the onion for 2 minutes. Add the garlic and fry for 1 minute. Push the onion and garlic to the sides of the wok and add the pork to the middle. Stir-fry for 2–3 minutes, until the pork is well sealed. Bring the onion mixture back to the centre