Broccoli With Bean Curd And Pork Recipes

BROCCOLI WITH BEAN CURD AND PORK

Steps:

• Drain bean curd and press between paper towels to remove moisture. Cut into quarter-inch cubes.
• If using whole broccoli cut off tough stems (discard or reserve them for another use) and cut florets into bite-size pieces.
• Mince whole garlic and shred ginger.
• Heat oil in wok or large skillet over very high heat. Add garlic, ginger and chili paste and stir 30 seconds. Reduce heat and add bean curd. Stir for 2 minutes, or until bean curd begins to change its color.
• Add pork and cook until it loses its pink color; stir frequently. Add broccoli; cook for 2 minutes; stir frequently.
• Mix cornstarch with a little of the stock. Combine with remaining stock and hoisin sauce and stir into broccoli mixture. Cover; reduce heat and simmer 3 to 5 minutes, until broccoli is just crisp tender. Serve over noodles.

BROCCOLI AND BEAN CURD WITH PORK

Steps:

• Drain bean curd and press between paper towels to remove moisture. Slice into 1/4-inch cubes.
• Remove tough stems from broccoli to remove moisture. Slice into 1/4-inch cubes.
• Remove tough stems for soup or puree.
• Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Steps:

• Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry 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. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 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 half-teaspoon of sesame oil.

BEAN CURD WITH BROCCOLI

Steps:

• Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
• Add wine, soy sauce and sesame oil.
• Mix well.
• Cut scallion into 1 1/2-inch lengths.
• Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
• Put in scallion and broccoli.
• Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
• Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
• Remove broccoli with a slotted spoon.
• Turn heat to low and add tofu.
• Let it heat through.
• Add cornstarch mixture.Stir very gently.
• Put broccoli back in wok.
• Serve as soon as the sauce is thick and everything is heated through.

BEAN CURD AND SPICY PORK

Steps:

• In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
• Add the pork, and stir to break up, cooking until the pork browns.
• Add the broccoli, and stir well.
• Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
• Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.