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Ingredients
1 tablespoon toasted sesame oil
2 cloves garlic
½ teaspoon hot pepper flakes
2 tablespoons coarsely grated fresh ginger
¾ pound lean ground pork
8 cups broccoli florets (about 2 pounds whole broccoli)
1 pound firm tofu made with calcium sulfate, drained and cut into ½-inch cubes
1 cup chicken stock, the no-salt-added variety
¼ cup dry Sherry
3 tablespoons fermented black beans
2 teaspoons sugar
4 teaspoons soy sauce
¼ teaspoon salt
2 teaspoons cornstarch
Nutritional analysis per serving (4 servings)
18 grams carbs; 52 milligrams cholesterol; 250 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 1015 milligrams sodium; 26 grams protein; 6 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
In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
- Step 2
Add the pork, and stir to break up, cooking until the pork browns.
- Step 3
Add the broccoli, and stir well.
- Step 4
Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
- Step 5
Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.
Private Notes
Comments
needed extra heat -- added sriracha at table but everyone liked it
1 tbs soy
2 tbs bean sauce
1 tbs cornstarch
Maybe a touch of hoisin