Broccoli With Bean Curd and Pork
Published March 4, 1989
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 ounces bean curd
2 pounds whole broccoli or 1 pound broccoli florets
2 large cloves garlic or 1 teaspoon minced garlic in oil
2 teaspoons shredded fresh ginger
1 tablespoon corn, safflower or canola oil
1 to 2 teaspoons hot chili-garlic paste
4 ounces lean ground pork
2 teaspoons cornstarch
⅔ cup chicken stock or broth
2 to 3 tablespoons hoisin sauce
Nutritional analysis per serving
43 grams carbs; 36 milligrams cholesterol; 438 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 12 grams fiber; 639 milligrams sodium; 39 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain bean curd and press between paper towels to remove moisture. Cut into quarter-inch cubes.
- Step 2
If using whole broccoli cut off tough stems (discard or reserve them for another use) and cut florets into bite-size pieces.
- Step 3
Mince whole garlic and shred ginger.
- Step 4
Heat oil in wok or large skillet over very high heat. Add garlic, ginger and chili paste and stir 30 seconds. Reduce heat and add bean curd. Stir for 2 minutes, or until bean curd begins to change its color.
- Step 5
Add pork and cook until it loses its pink color; stir frequently. Add broccoli; cook for 2 minutes; stir frequently.
- Step 6
Mix cornstarch with a little of the stock. Combine with remaining stock and hoisin sauce and stir into broccoli mixture. Cover; reduce heat and simmer 3 to 5 minutes, until broccoli is just crisp tender. Serve over noodles.
Private Notes
Comments
Have made this so many times but always with many adaptations--more pork, more bean curd, fish sauce or shrimp paste... Rice is as good a base as noodles.
A long time favorite weeknight family dinner of my mom and my aunt, who both clipped out of the NYT and pasted onto a recipe card when it initially published in the 80s. For years I had only a xerox of a xerox of the recipe, then lost track of that and would try to make it off the top of my head… so I’m super glad to see this old fave in the app :) I recommend steaming broccoli separately for a couple minutes before adding. Also, gochujang is a great sub for the standard chili garlic paste.
Have made this so many times but always with many adaptations--more pork, more bean curd, fish sauce or shrimp paste... Rice is as good a base as noodles.