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.
4 (½-pound) cakes bean curd, quartered
6ouncesboneless pork, ½inch thick, cut into slivers about ⅛ inch wide
2garlic cloves, cut into slivers
2scallions, cut into 1-inch sections, white and green parts separated
1tablespoonShaoxing wine or medium-dry sherry
2teaspoonsthick soy sauce
4 turns white pepper mill
1teaspoonShaoxing wine or medium-dry sherry
1teaspoonthick soy sauce
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 soy sauce, and stir well.
Heat the wok over a high heat until smoke rises. Add the oil, swirl it around, and wait until you see the first sign of smoke. Carefully add half of the bean curd and fry for about 1 minute. Turn each piece over and fry the other side for the same amount of time. The bean curd should not stick to the bottom of the wok. Remove with a perforated metal spoon to a serving plate, draining as much oil back into the wok as possible. Fry the remaining bean curd as before and remove to a serving plate.
Add the garlic to the remaining oil in the wok. Let it sizzle for a few seconds, then add the white scallions, and stir a few times. Add the pork and, going to the bottom of the wok with the spatula, heat and toss for about 30 seconds, or until the pork is partially cooked. Splash the wine or sherry around the side of the wok, continuing to stir as it thickens. Add the green scallions, then remove the mixture, and spread over the bean curd. Serve immediately.