Red Cooked Bean Curd with Vegetables

Ingredients:

2 squares bean curd

60g pork loin

5 Chinese black mushrooms

5 1-inch sections green onion

1/2 bamboo shoot

1/2 carrot

1/2 stalk mustard cabbage*

1T soy sauce
Mixture1(1t soy sauce, 1t cornstarch, 1/2t sesame oil)

Mixture2(3/4C water, 1/2t salt, 1/2t sugar, 1/2t sesame oil, 1/4t black pepper)

Mixture3(1/2T cornstarch, 1/2T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut bean curd into 18 squares; cut pork loin into paper-thin bite-size slices; mix with Mixture1 and let sit 20 minutes; soften black mushrooms in warm water; remove, drain and remove stems; cut caps in half and 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 3T oil; fry bean curd on both sides until golden brown; remove. Reheat pan and add 3T oil; stir-fry pork and black mushrooms. When meat changes color; add green onion, precooked vegetables and Mixture2; cover and cook 3 minutes over medium heat. Add soy sauce and Mixture3 to thicken; toss lightly to mix and remove to serving plate; serve.

Remark:

*If mustard cabbage is unavailable, substitute 1/2C snow peas.

More Authentic Chinese Food Recipes