Deep-Fried Bean Curd With Pork and Vegetables

Name: Deep-Fried Bean Curd With Pork and Vegetables
Yield: 4 to 6 servings if part of a meal of several courses
Cuisine: Chinese
Ingredients: 4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu); 2 cups oil for frying; ½ pound lean raw pork; 1 teaspoon cornstarch; 1 teaspoon light soy sauce; 2 teaspoons sake or dry sherry; ¼ teaspoon sugar; ¼ teaspoon peanut oil; ½ cup bamboo shoots; ½ cup celery; ⅛ 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; ½ teaspoon salt; ¾ cup chicken stock or water

By Robert Farrar Capon

Published April 12, 1983

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: A STRATEGY FOR MULTICOURSE MEALS FROM A WOK

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Ingredients

Yield:4 to 6 servings if part of a meal of several courses

4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
2 cups oil for frying
½ pound lean raw pork
1 teaspoon cornstarch
1 teaspoon light soy sauce
2 teaspoons sake or dry sherry
¼ teaspoon sugar
¼ teaspoon peanut oil
½ cup bamboo shoots
½ cup celery
⅛ 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
½ teaspoon salt
¾ cup chicken stock or water

Ingredient Substitution Guide

Preparation

THE PREPARATION
1. Step 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. (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.) Remove the bean curd, drain, cool, and cut into ⅛-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
THE COOKING
1. Step 2
  Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
2. Step 3
  Add pork, and stir-fry 2 minutes.
3. Step 4
  Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
4. Step 5
  Add stock, cover and boil 2 minutes.
5. Step 6
  Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.