Recipe - Sichuan Pork With Tofu

Three fourths pound Ground pork
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Soy sauce
One fourth teaspoon Sesame oil
1/8 teaspoon White pepper
1 pound Firm tofu
2 Green onions with tops
1 tablespoon Cornstrch
1 tablespoon Cold water
1 tablespoon Vegetable oil
1 teaspoon Garlic; finely chopped
1 tablespoon Soy sauce
1 teaspoon Chili paste
One half cup Chicken broth

Mix pork, 1 tsp. cornstarch, the salt, 1 tsp. soy sauce, the sesame oil and
white pepper in medium glass or plastic bowl. Cover and refrigerate 30
minutes. Cut tofu into 1/2inch pieces. Cut green onions diagonally into
2inch pieces. Mix 1 tbsp. cornstarch and the water. Heat wok or 12inch
skillet until very hot. Add vegetable oil; rotate wok to coat side. Add
pork and the garlic; stirfry until pork is no longer pink. Stir in 1 tbsp.
soy sauce and the chili paste. Stir in tofu. Stir in broth; heat to
boiling. Stir in cornstarch mixture; cook and stir about 20 seconds or
until thickened. Stir in green onions. Makes 4 servings. Formatted by Mary
Wilson, BWVB02B.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998