Name: Bean Curd with Pork
Cuisine: Chinese
Ingredients: 3 tablespoons water; 1 tablespoon Shaoxing wine or medium-dry sherry; ¼ teaspoon salt; ¼ teaspoon sugar; 2 scallions, cut into 1-inch sections, white and green parts separated; 2 garlic cloves, cut into slivers; 1 teaspoon thick soy sauce; ¾ teaspoon cornstarch; 2 teaspoons vegetable oil; 1 teaspoon Shaoxing wine or medium-dry sherry; 2 teaspoons thick soy sauce; 4 tablespoons vegetable oil; 4 (½-pound) cakes bean curd, quartered; 6 ounces boneless pork, ½ inch thick, cut into slivers about ⅛ inch wide

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Each piece of bean curd has an ever-so-thin crust, all the more delightful a contrast to the melting curd consistency inside. The blandness of the bean curd against the well-seasoned pork and sauce is yet another delight to the palate.

Ingredients

4 (½-pound) cakes bean curd, quartered
6 ounces boneless pork,

Asia
China
Main course

Method

Put the bean curd pieces on 2-3 sheets of paper towels to absorb excess water, handling them with care so as not to break them.
Marinate the pork. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch. Mix well to coat. Leave to stand for about 20 minutes. Blend in the oil.
Prepare the sauce. Dissolve the cornstarch in the water, add the s

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