Recipe - Stir-Fried Pork And Bean Curd

One half pound Lean pork
4 Bean curd cakes
1 lg Onion
1 Clove garlic
1 teaspoon Vinegar
1 teaspoon Sugar
2 teaspoon Soy sauce
1 tablespoon Sherry
2 teaspoon Cornstarch
2 tablespoon Water
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Cut pork and bean curd cakes in 1/2inch cubes. Slice onion thin;
crush garlic.

2. In one cup combine sugar, soy sauce and sherry. In another,blend
cornstarch and cold water to a paste.

3. Heat oil. Add salt, then garlic and brown lightly. Add pork and
stirfry until it loses its pinkness (about 2 to 3 minutes). Stir in
sugarsoy mixture.

4. Add onion and stirfry a few times. Gently stir in bean curd to heat
through (or cook, tilting pan, to avoid breaking bean curd).

5. Add stock and heat quickly. Cook, covered, over medium heat until
done (about 2 to 3 minutes).

6. Transfer pork and bean curd cubes to a warm serving platter. Reheat
liquids in pan and stir in cornstarch paste to thicken. Pour sauce over
pork and bean curd and serve at once.

VARIATIONS: Slice the pork thin against the grain. Cut each bean curd
cake, first in half, then in thirds.

For the onion, substitute One fourth cup scallions, cut in 1/2inch sections.
Omit the sugarsoy mixture. In step 4, add with bean curd and scallions, 1
tablespoon brown bean sauce, mashed.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.