Broccoli and Bean Curd With Pork
Published March 1, 1983
- Total Time
- 25 minutes
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Ingredients
8 ounces bean curd
1 bunch broccoli
1 tablespoon vegetable oil
1 large clove garlic, minced
2 thin slices ginger, minced
1 to 2 teaspoons hot chili-garlic paste
4 ounces lean ground pork, optional
2 tablespoons hoisin sauce
1 green onion, finely chopped or 1 tablespoon minced Chinese parsley
Nutritional analysis per serving (2 to 3 servings)
22 grams carbs; 23 milligrams cholesterol; 247 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 7 grams fiber; 292 milligrams sodium; 21 grams protein; 7 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. Slice into ¼-inch cubes.
- Step 2
Remove tough stems from broccoli to remove moisture. Slice into ¼-inch cubes.
- Step 3
Remove tough stems for soup or puree.
- Step 4
Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.
Private Notes