Broccoli and Bean Curd With Pork
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces bean curd
- 1bunch broccoli
- 1tablespoon vegetable oil
- 1large clove garlic, minced
- 2thin slices ginger, minced
- 1 to 2teaspoons hot chili-garlic paste
- 4ounces lean ground pork, optional
- 2tablespoons hoisin sauce
- 1green onion, finely chopped or 1 tablespoon minced Chinese parsley
Nutritional analysis per serving (3 servings)
258 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 21 grams protein; 294 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.
Powered by
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