Recipe - Stir-Fried Bean Curd With Ground Pork And Oyster Sauce

One half pound Ground pork
1 Egg,; beaten
1 tablespoon Plus 2 teaspoons cornstarch
One half teaspoon Fivespice powder
One half cup Finely minced scallions
1 tablespoon Sugar
Three fourths teaspoon Sesame oil
1 tablespoon Vegetable oil
One half cup Finely minced red pepper
One half teaspoon Finely minced hot green
chile
4 teaspoon Finely minced garlic
4 teaspoon Finely minced ginger root
1 cup Chicken stock
2 tablespoon Thin soy sauce
2 tablespoon Oyster sauce
1 pound Firm bean curd, cut in
3/4inch cubes,; at room
temper

Mix together the pork, the egg, 1 tablespoon of the cornstarch, the
fivespice powder, 1 tablespoon of the scallions, One half teaspoon of the
sugar, One fourth teaspoon of the sesame oil, and One fourth teaspoon salt. Place the
vegetable oil in a hot wok over very high heat, then add small clumps of
the pork mixture. Stirfry for about 1 minute, or until the clumps are
browned and cooked through. Remove from wok and reserve.

Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the
minced red pepper, the minced green chile, the minced garlic, and the
minced ginger root. Stirfry for 30 seconds. Add the browned pork and stir
well, tossing with the remaining 2 One half teaspoons of sugar. Turn heat high
and add the chicken stock, soy sauce and oyster sauce. Stir well and bring
to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold
water in a cup, then stir into the wok. Gently stir in the bean curd cubes,
taking care not to break them up.

Remove from wok and place on serving platter. Sprinkle with the remaining
halfteaspoon of sesame oil.

Yield: 4 servings
Recipe By :TASTE SHOW #TS0022

Posted to MCRecipe Digest V1 #257

Date: Fri, 25 Oct 1996 08:34:25 0400

From: Meg Antczak meginny@node1.frontiernet.net