Stir-Fried Bean Curd with Ground Pork and Oyster Sauce

  • Yield : 4 servings.
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  • 1/2 pound ground pork
  • 1 egg, beaten
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/2 teaspoon five-spice powder
  • 1/2 cup finely minced scallions
  • 1 tablespoon sugar
  • 3/4 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1/2 cup finely minced red pepper
  • 1/2 teaspoon finely minced hot green chile
  • 4 teaspoons finely minced garlic
  • 4 teaspoons finely minced ginger root
  • 1 cup chicken stock
  • 2 tablespoons thin soy sauce
  • 2 tablespoons oyster sauce
  • 1 pound firm bean curd, cut in 3/4-inch cubes, at room temperature


Step 1

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.

Step 2

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.

Step 3

Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

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