1/2 lb. bean curd 1/2 cup vegetable oil.
5 oz. Cooked pork.
2 tbsp. Sugar.
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2 tbsp. Soy sauce.
2 cups clear broth.
Salt to taste.
3 oz. Chopped cabbage.
1 tbsp. Dissolved cornstarch.
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.