Pork Tofu With Watercress And Bean Sprouts Recipes

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PORK TOFU WITH WATERCRESS AND BEAN SPROUTS



Pork Tofu with Watercress and Bean Sprouts image

Tofu and watercress are a great, flavorful combination, and a wholesome one, too! My teenage boys who don't like greens actually love this dish. Red chile garlic paste can be substituted for the ground black pepper.

Provided by Keani

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 8

Number Of Ingredients 8

1 (2 pound) boneless pork loin, cut into 1/2 inch strips
1 cup soy sauce
¾ cup water
1 teaspoon minced fresh ginger root
1 tablespoon coarsely ground black pepper
2 bunches watercress - rinsed, dried, cut into 1/2 inch lengths, thick stems discarded
8 ounces bean sprouts
1 (16 ounce) package firm tofu, drained and cubed

Steps:

  • Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
  • Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 6.5 g, Cholesterol 55.2 mg, Fat 12.7 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 4 g, Sodium 1875.9 mg, Sugar 2.1 g

WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS



Walter Kei's Shanghai-Style Pork and Bean Sprouts image

Walter Kei of Hong Kong taught me this simple peppery Shanghainese-style stir-fry. Many traditional cooks prefer the "head and tail" of the bean sprout to be removed. This is very labor-intensive, but in Hong Kong, produce vendors sell trimmed sprouts, called "silver sprouts," for a slightly higher price.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 ounces lean pork butt
2 teaspoons grated garlic
4 teaspoons Shao Hsing rice wine or dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons golden olive oil
1 pound mung bean sprouts

Steps:

  • Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
  • Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.

PORK TOFU WITH WATERCRESS AND BEAN SPROUTS



Pork Tofu with Watercress and Bean Sprouts image

Tofu and watercress are a great, flavorful combination, and a wholesome one, too! My teenage boys who don't like greens actually love this dish. Red chile garlic paste can be substituted for the ground black pepper.

Provided by Keani

Categories     Asian Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 (2 pound) boneless pork loin, cut into 1/2 inch strips
1 cup soy sauce
¾ cup water
1 teaspoon minced fresh ginger root
1 tablespoon coarsely ground black pepper
2 bunches watercress - rinsed, dried, cut into 1/2 inch lengths, thick stems discarded
8 ounces bean sprouts
1 (16 ounce) package firm tofu, drained and cubed

Steps:

  • Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
  • Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 6.5 g, Cholesterol 55.2 mg, Fat 12.7 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 4 g, Sodium 1875.9 mg, Sugar 2.1 g

PORK TOFU WITH WATERCRESS



Pork Tofu With Watercress image

Hawaiian-Asian comfort food so easy to prepare that any cook can make it. Goes well with a bowl of rice or as is.

Provided by soongohana

Categories     Pork

Time 1h

Yield 7 8 ounce portions

Number Of Ingredients 14

2 lbs pork, chopped
1 (14 ounce) package tofu, cubed (semi-firm or firm)
2 fresh garlic cloves, minced
1 tablespoon ginger, minced
1 lb round onion, sliced
5 large fresh shiitake mushrooms, sliced
1 bunch green onion, cut into 2-inch pieces
1 bunch watercress, cut into 2-inch pieces
1 tablespoon vegetable oil (for frying)
1/2 cup soy sauce
3 tablespoons mirin (sweet cooking sake)
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Add vegetable oil to large pan to heat. Add ginger, garlic and pork. Brown pork then add round onion, mushrooms. Add sauce ingredients: soy sauce, mirin and sugar. Let simmer 20-25 minutes. Adjust sauce to nappe consistency, then add tofu, green onions and watercress. Simmer 5 minutes. Enjoy!

Nutrition Facts : Calories 404.4, Fat 16.7, SaturatedFat 5, Cholesterol 111.4, Sodium 1276.8, Carbohydrate 17.8, Fiber 2, Sugar 8.2, Protein 45.1

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