Oriental Recipes Easy

Red-Cooked Bean Curd with Vegetables Recipe

cooking time: 25 minutes

Ingredients

• 1 1/2 squares bean curd

• 57 grams pork loin

• 1 teaspoon soy sauce}(1)

• 1 teaspoon cornstarch (corn flour)}(1)

• 1/2 teaspoon sesame oil}(1)

• 5 Chinese black mushrooms

• 5 1 inch sections green onion (spring onion)

• 1/2 bamboo shoot

• 1/2 carrot

• 1/2 stalk mustard cabbage

• 3/4 cup water}(2)

• 1/2 teaspoon salt}(2)

• 1/2 teaspoon MSG}(2)

• 1/2 teaspoon sugar}(2)

• 1/2 teaspoon sesame oil}(2)

• 1/4 teaspoon black pepper}(2)

• 1 tablespoon soy sauce

• 1/2 tablespoon cornstarch (corn flour)

• 1/2 tablespoon water

Method

1. Cut bean curd into 18 squares; cut pork loin into paper-thin bite-size slices, mix with (1) and let sit 20
    over and minutes; Soften black mushrooms in warm water; remove, drain and remove stems; cut caps in

    half and move to discard stems. Precook bamboo shoot and carrot in boiling water for 20 minutes; remove

    and drain. Precook mustard cabbage in boiling water 1 minute; remove, drain and cut into 7 pieces; cut

    bamboo shoot and carrot into 7 thin slices.
2. Heat pan and 3 tablespoon oil; fry bean curd on both sides until golden brown; remove. Reheat pan and

    add 3 tablespoon oil; stir-fry pork and black mushrooms: When meat changes color, add green onion,

    precooked vegetables and (2) ; cover and cook 3 minutes over medium heat. Add soy sauce and (3) to

    thicken; toss lightly to mix and remove to serving plate; serve.
    *If mustard cabbage is unavailable, substitute 1/2 cup snow peas.

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