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Ingredientes
- 1/2 lb Grnd pork
- 1 x Egg,, beaten
- 1 Tbsp. Plus 2 tsp. cornstarch
- 1/2 tsp Five-spice pwdr
- 1/2 c. Finely chopped scallions
- 1 Tbsp. Sugar
- 3/4 tsp Sesame oil
- 1 Tbsp. Vegetable oil
- 1/2 c. Finely chopped red pepper
- 1/2 tsp Finely chopped warm green chile
- 4 tsp Finely chopped garlic
- 4 tsp Finely chopped ginger root
- 1 c. Chicken stock
- 2 Tbsp. Thin soy sauce
- 2 Tbsp. Oyster sauce
- 1 lb Hard bean curd, cut in 3/4-inch cubes,, at room temper
Direcciones
- Mix together the pork, the egg, 1 Tbsp. of the cornstarch, the five-spice pwdr, 1 Tbsp. of the scallions, 1/2 tsp. of the sugar, 1/4 tsp. of the sesame oil, and 1/4 tsp. salt. Place the vegetable oil in a warm wok over very high heat, then add in small clumps of the pork mix. Stir-fry for about 1 minute, or possibly till the clumps are browned and cooked through. Remove from wok and reserve.
- Lower the heat to medium. Add in to the wok, 6 Tbsp. of scallions, the chopped red pepper, the chopped green chile, the chopped garlic, and the chopped ginger root. Stir-fry for 30 seconds. Add in the browned pork and stir well, tossing with the remaining 2 1/2 tsp. of sugar. Turn heat high and add in the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 tsp. of cornstarch with a little cool water in a c., 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 half-tsp. of sesame oil.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 746g | |
| Calories 1016 | |
| Calories from Fat 629 | 62% |
| Total Fat 70.14g | 88% |
| Saturated Fat 20.85g | 83% |
| Trans Fat 0.35g | |
| Cholesterol 349mg | 116% |
| Sodium 3370mg | 140% |
| Potassium 1322mg | 38% |
| Total Carbs 44.23g | 12% |
| Dietary Fiber 4.3g | 14% |
| Sugars 17.38g | 12% |
| Protein 50.96g | 82% |
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