Bean Curd and Spicy Pork
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1tablespoon toasted sesame oil
- 2cloves garlic
- ½teaspoon hot pepper flakes
- 2tablespoons coarsely grated fresh ginger
- ¾pound lean ground pork
- 8cups broccoli florets (about 2 pounds whole broccoli)
- 1pound firm tofu made with calcium sulfate, drained and cut into ½-inch cubes
- 1cup chicken stock, the no-salt-added variety
- ¼cup dry Sherry
- 3tablespoons fermented black beans
- 2teaspoons sugar
- 4teaspoons soy sauce
- ¼teaspoon salt
- 2teaspoons cornstarch
Nutritional analysis per serving (4 servings)
250 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 26 grams protein; 1015 milligrams sodium
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.
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