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Stir-Fried Pork and Bean Curd

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(Recipe ID: 462)

Serves 4

Preparation time: 20 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Fine, clean flavors from the wok.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 pound Lean pork
  • 4 Bean curd cakes
  • 1 Large white onion
  • 1 Garlic clove
  • 1 teaspoon Sugar
  • 2 teaspoon Soy sauce
  • 1 tablespoon Sherry wine
  • 2 teaspoons Cornstarch
  • 2 tablespoons Water
  • 2 tablespoons Extra Virgin Olive Oil *
  • 1/2 teaspoon Aromatic sea salt with Szechwan Peppercorn *

    Ferri dal 1905 suggested

  • 1/2 cup Beef broth


  1. Cut pork and bean curd cakes in ½-inch cubes.
  2. Slice onion thin; crush garlic.
  3. In one cup combine sugar, soy sauce and Sherry wine.
  4. In another, blend cornstarch and cold water to a paste.
  5. Heat Extra Virgin Olive Oil in a wok pan.
  6. Add salt, then garlic and brown lightly.
  7. Add pork and stir-fry until it loses its pinkness ( about 2 to 3 minutes).
  8. Stir in sugar-soy mixture. .
  9. Add onion and stir-fry a few times.
  10. Gently stir in bean curd to heat through ( being careful to avoid breaking bean curd).
  11. Add beef broth and heat quickly.
  12. Cook ,covered, over medium heat until done ( about 2 to 3 minutes).
  13. Transfer with slotted spoon, pork, and bean curd cubes to a warm serving platter.
  14. Reheat liquids in pan and stir in cornstarch paste to thicken.
  15. Pour sauce over pork and bean curd and serve at once.

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