Bean Curd and Spicy Pork

Name: Bean Curd and Spicy Pork
Total time: 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 tablespoon toasted sesame oil; 2 cloves garlic; 1/2 teaspoon hot pepper flakes; 2 tablespoons coarsely grated fresh ginger; 3/4 pound lean ground pork; 8 cups broccoli florets (about 2 pounds whole broccoli); 1 pound firm tofu made with calcium sulfate, drained and cut into 1/2-inch cubes; 1 cup chicken stock, the no-salt-added variety; 1/4 cup dry Sherry; 3 tablespoons fermented black beans; 2 teaspoons sugar; 4 teaspoons soy sauce; 1/4 teaspoon salt; 2 teaspoons cornstarch

By Marian Burros

Total Time: 20 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Eating Well

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Ingredients

Yield:4 servings

1tablespoon toasted sesame oil
2cloves garlic
½teaspoon hot pepper flakes
2tablespoons coarsely grated fresh ginger
¾pound lean ground pork
8cups broccoli florets (about 2 pounds whole broccoli)
1pound firm tofu made with calcium sulfate, drained and cut into ½-inch cubes
1cup chicken stock, the no-salt-added variety
¼cup dry Sherry
3tablespoons fermented black beans
2teaspoons sugar
4teaspoons soy sauce
¼teaspoon salt
2teaspoons cornstarch

Ingredient Substitution Guide

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Preparation

Step 1
In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
Step 2
Add the pork, and stir to break up, cooking until the pork browns.
Step 3
Add the broccoli, and stir well.
Step 4
Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
Step 5
Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.