Deep-Fried Bean Curd With Pork and Vegetables Recipe

Name: Deep-Fried Bean Curd With Pork and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu); 2 cups oil for frying; 1/2 pound lean raw pork; 1 teaspoon cornstarch; 1 teaspoon light soy sauce; 2 teaspoons sake or dry sherry; 1/4 teaspoon sugar; 1/4 teaspoon peanut oil; 1/2 cup bamboo shoots; 1/2 cup celery; 18 pound Smithfield ham; 10 medium-size dried Chinese black mushrooms; 1 clove garlic; 2 teaspoons cornstarch mixed with a little water; ⅛ teaspoon sugar; 1 tablespoon oyster sauce; ⅛ teaspoon pepper; 2 tablespoons peanut oil; 1/2 teaspoon salt; 3/4 cup chicken stock or water

Servings: persons

4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
2 cups oil for frying
1/2 pound lean raw pork
1 teaspoon cornstarch
1 teaspoon light soy sauce
2 teaspoons sake or dry sherry
1/4 teaspoon sugar
1/4 teaspoon peanut oil
1/2 cup bamboo shoots
1/2 cup celery
18 pound Smithfield ham
10 medium-size dried Chinese black mushrooms
1 clove garlic
2 teaspoons cornstarch mixed with a little water
⅛ teaspoon sugar
1 tablespoon oyster sauce
⅛ teaspoon pepper
2 tablespoons peanut oil
1/2 teaspoon salt
3/4 cup chicken stock or water

1
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.
2
(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.)
3
Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips.
4
Set aside.
5
Cut the pork into similar strips, and mix with the next 5 ingredients.
6
Cut the bamboo shoots, celery and ham into similar strips.
7
Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips.
8
Mince garlic.
9
Mix cornstarch solution with the next 3 ingredients.

4721

kcal

Calories

338

Fat

Carbs

386

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu), 2 cups oil for frying, 1/2 pound lean raw pork, 1 teaspoon cornstarch, and more.

Yes, Deep-Fried Bean Curd With Pork and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Fried Bean Curd With Pork and Vegetables

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