Deep Fried Bean Curd With Pork And Vegetables Recipes

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.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.

DEEP-FRIED BEAN CURD WITH OYSTER SAUCE

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.