POT ROAST BEAN CURD

Ingredients:

1/2 lb. bean curd 1/2 cup vegetable oil

5 oz. cooked pork

2 tbsp. sugar

1 onion

4 tbsp. sherry

2 tbsp. soy sauce

2 cups clear broth

Salt to taste

3 oz. chopped cabbage

1 tbsp. dissolved cornstarch

To Prepare:

1. Cut bean curd into rectangular pieces and fry in oil over a high flame until yellow on both sides.

2. Cut the pork into rectangular pieces.

3. Heat oil over a low flame and add sugar. When it becomes yellow, add pork, onion, sherry, and soy sauce and saute. Add bean curd, broth and salt. Bring to a boil then reduce to a low flame and stew for ten minutes. Again increase to high heat and simmer briskly, then add cabbage and stir. Add in cornstarch and serve when the sauce thickens.

POT ROAST BEAN CURD Photo Gallery



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