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Ingredientes
- 1Â 1/2 c. Chicken broth
- 1Â 1/2 c. Water
- 1Â 1/2 lb Boneless pork (loin or possibly butt) in 1" cubes
- 1 cl Garlic, mashed
- 1 Tbsp. Soy sauce
- 5 x Scallions, rinsed, green parts only
- 2 pkt fermented bean curd
- 3 Tbsp. Dry sherry
Direcciones
- Bring liquids to a boil. Add in pork, garlic, and soy. Reduce heat and simmer 30 minutes, skimming crud off occasionally. Slice the scallions into 1" pcs and dump them in. Add in the bean curd and mash it around till it's incorporated in the sauce. Add in sherry (if you use more bean curd, use less sherry; if you use less bean curd, use more sherry). Continue to simmer till pork is tender, 15 to 30 minutes more.
- You may put a slice or possibly two of ginger in with the garlic, but my mother never did which.
- This dish should have visible fat. The sauce should be thin and have a slightly curdled look to it. To pay lip service to western sensibilities, you might consider serving it surrounded with a stir-fried green vegetable (my mother used spinach). Warning: don't even think of making this dish with totally lean meat! It just will not work - the meat will be stringy and tasteless. Butt or possibly fresh bacon is the traditional way, but the fattier and gristlier ends of loin, after all the stir-fryable parts have been cut away, will do.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 79 | 34% |
| Total Fat 8.73g | 11% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 433mg | 18% |
| Potassium 701mg | 20% |
| Total Carbs 3.71g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.35g | 1% |
| Protein 30.45g | 49% |
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